5-6 dried Chinese mushrooms
4 oz. snow peas
4 oz. Chinese cabbage
4 oz. carrot
3 tbsp. oil
1 tsp. salt
1 tsp. water

Soak the dried mushrooms in warm water for 25-30 minutes. Squeeze them dry, discard the hard stems and cut into thin slices. Trim the snow peas and cut the Chinese cabbage and carrots into slices.

Heat the oil in a preheated wok. Add the Chinese cabbage, carrots, snow peas and dried mushroom and stir-fry for about 1 minute. Add the salt and stir for another minute or so with a little more water, if necessary. Do not over cook or the vegetables will lose their crunchiness. Serve hot. Serves 4.