Four Kinds of Vegetable

Ingredients

• 1 can of baby corn
• 14 pieces of Chinese green cabbage
• 2 cups of chicken stock
• 2 tablespoons of Chinese hot oil
• 12 black Mushrooms
• 1 tablespoon of soy sauce
• 8 plum tomatoes
• 1 tablespoon of cornstarch
• salt to taste

Directions

1. Simmer baby corn and cabbage in soup stock for two minutes.
2. Season with salt.
3. Drain, preserving the stock.
4. Stir-fry black Mushrooms in 2 tablespoons of hot oil, season with 1 tablespoon of soy sauce. Cook for 1/2 minute.
5. Mix cornstarch with 1/2 teaspoon of water, add to the Mushrooms. Cook for another 1/2 minute.
6. Simmer tomatoes in the soup stock for 2 minutes. Peel and cut into halves.
7. Group each vegetable on a plate, forming a circle.
8. Serves five to six as an appetizer or side dish.