Chinese White Cabbage Hearts with Mushrooms Materials: 650g Chinese white cabbage 30 button musbrooms (canned or fresb) 10 large Chinese black mushrooms l/2 tsp. salt 1/4 tsp. MSG (optional) 1 tsp. dissolved cornstarch 3 tsp. peanut oil Preparations: Trim and wash cabbage, keep cabbage hearts and cut lengthwise into 4-inch (12cm.) sections. Wash black mushrooms in cold water. Soak them in one cup warm water for about 15 minutes. Remove mushrooms and squeeze out excess water. Drain mushroom water through a sieve and discard the debris. Heat wok over high heat. Add 2 tsp. oil. When smoke rises, add cabbage hearts. Stir-fry for one minue, add mushroom water and salt. Stir-fry and blend well. Cover wok with a lid and simmer for three minutes. Remove lid and add dissolved cornstarch to thicken the sauce. Add MSG if desired. Blend well. Remove to a dish and arrange like flower petals in radiating shape. Heat 1 tsp. oil, stir- fry button mushrooms and drained black mushrooms. Add a pinch of salt. Remove from wok. Heap the black mushrooms in the center of a plate. surround the mushrooms with the cabbage hearts. Arrange the button mushrooms in a circle along the rim of the plate. The finished dish should look like a blooming flower.