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Description Edit

Ingredients Edit

Directions Edit

  1. Simmer baby corn and cabbage in soup stock for two minutes.
  2. Season with salt.
  3. Drain, preserving the stock.
  4. Stir-fry black Mushrooms in 2 tablespoons of hot oil, season with 1 tablespoon of soy sauce. Cook for 1/2 minute.
  5. Mix cornstarch with 1/2 teaspoon of water, add to the Mushrooms. Cook for another 1/2 minute.
  6. Simmer tomatoes in the soup stock for 2 minutes. Peel and cut into halves.
  7. Group each vegetable on a plate, forming a circle.
  8. Serves five to six as an appetizer or side dish.

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