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 1) Peel off the carrot
and radish, soak the dry black mushroom
2) Wash green bean spout, remove green
pepper seed
3) Shred all the vegetable, boil in
hot water for 1/2 minute, wipe dry
4) Heat wok with 2 tbsp of oil, pour
in shredded green pepper & black
mushroom
5) Stir fry well, then add all other
shredded materials and green bean
spout
6) Stir fry and mix well, add sauce
and mix well again, dish up
Remark
tbsp - table spoon
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