Gold and Silver Mushrooms

Ingredients:
12 Chinese black mushrooms

1C button mushrooms

900g green cabbage or mustard greens

Mixture1(1t rice wine, 1.5T soy sauce, 1/2t sugar, 1/2C vegetarian stock)

Mixture2(1/2t salt, 1/2C vegetarian stock)

Mixture3(2t cornstarch, 1T water)

[t = teaspoon; T = tablespoon; C = cup]

Method:
1)Cut green cabbage in half, precook in boiling water; plunge in cold water; remove and drain. Heat 4T oil, briefly stir-fry cabbage and 1t salt.

2)Wash Chinese black mushrooms; soak until soft; remove stems; mix with Mixture1 and steam 20 minutes. Stir-fry in pan using 1/2 Mixture3 to thicken; add 1T hot oil and mix thoroughly; remove and place in serving dish per our preference.

3)Remove stems from button mushrooms; precook in boiling water; remove; simmer with Mixture2 using 1/2 Mixture3 to thicken; add 1T hot oil; mix thoroughly and place in serving dish.

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