1 c. Chinese cabbage, shredded
1/2 c. onion, sliced
2 c. bean sprouts
1 c. carrots, shredded
1/2 c. leeks, sliced
1 c. celery, sliced thin on an angle
1/2 c. green beans
1/2 c. broccoli tops
1/2 c. cauliflower rosettes
1/2 c. vegetable oil
1 c. milk
1 tsp. shrimp paste

In a small saute pan heat 1 tablespoon of vegetable oil and add shrimp paste. Quickly mix thoroughly and add milk and set aside. In a wok or large saute pan heat about 1 tablespoon of oil and stir fry the vegetables individually so that they are crisp. Use more oil as needed.

When finished with all the vegetables, mix them all together and add the milk mixture and cook for 1 minute. Season to your liking with salt and pepper and serve hot with entree. Serves: 4-6. (Prep and Cooking Time: 10 minutes)