5-6 Chinese dried black mushrooms
1 sm. head Chinese celery cabbage
2 bamboo shoots
5 water chestnuts
2 tbsp. vegetable oil
1 c. bean sprouts
3 tbsp. chicken broth
1 tsp. salt
2 tsp. soy sauce
1 tsp. sugar

Soak the mushrooms in warm water for 20-30 minutes; drain. Remove and discard the tough stems and cut the caps into strips. Wash the cabbage well; drain and cut diagonally into 1/2 inch slices. Cut the bamboo shoots and water chestnuts into the slices.

Heat oil in the wok. Stir fry the cabbage 1 minute, then add mushrooms, bean sprouts, water chestnuts and bamboo shoots. Stir fry all together for 3-4 minutes. Add broth with the remaining ingredients. Mix well and heat through.