Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        peanut oil
  1              pound  napa cabbage
  16                    tree ears
     3/4           cup  sliced bamboo shoots
     1/2           cup  celery
     1/2           cup  carrot
  16            ounces  canned baby corn
     1/2           cup  scallions
  1         tablespoon  garlic
  1         tablespoon  ginger
  1           teaspoon  salt
  1                cup  chicken stock
  2        tablespoons  soy sauce
  3        tablespoons  cornstarch
  1           teaspoon  sesame oil

Preparation:

heat the oil in a wok, over a moderately-high flame add the garlic and stir-fry for 10 seconds remove and discard garlic add the ginger and salt stir-fry for 10 seconds add the cabbage and stir-fry for 2 minutes add the remaining vegetables and stir-fry for 1-2 minutes add the chicken stock and soy sauce, stir cover and simmer for 2-4 minutes, until vegetables are tender-crisp combine the cornstarch and water-mix well gradually stir into the wok mixture heat and stir until thickened remove from heat stir in sesame oil serve hot, with rice

Nutritional Information:

21 Calories (kcal); trace Total Fat; (15% calories from fat); trace Protein; 4g Carbohydrate; 0mg Cholesterol; 412mg Sodium