Stir-Fried Vegetables
First:
Remove roots of bean sprouts, if possible. Soak in water until crisp. Drain well in sieve.
Tear off each shungiku (garland chrysanthemum) leaf from the stem one by one. Wash with water and drain. Cut into a size easy to eat.
Peel carrot, cut lengthwise into 3-4 pieces of the same length, then slice into thin rectangular slabs.
Cut green bell pepper in half lengthwise, remove caps and seeds, then cut into thin strips.
Trim off the hard tip of mushroom stem. Wipe off dirt to clean and cut into 3-4 pieces.
Second:Heat vegetable oil in frying pan over medium heat and stir-fry bean sprouts and carrot until they soften slightly. Then add garland chrysanthemum leaves, green pepper and mushroom and stir-fry together.
Season with salt, pepper and soy sauce. Transfer to a platter and serve.