125 g Carrots, thinly sliced
125 g Bamboo shoots, thinly sliced
125 g Snow peas, stringed
30 g Dried black mushrooms, soaked and drained. Discard stems
60 g Button mushrooms
1 Small onion, chopped
1 clove Garlic, chopped
1/4 teaspoon Salt
375 ml Chicken stock
1 dessert spoon Cornstarch, blended with 1 tablespoon water
4 tablespoons Cooking oil
1 sprig Spring onion (scallion), chopped

Seasonings :-
2 tablespoons Soy sauce
1/4 teaspoon Pepper
1 teaspoon Salt
1/4 teaspoon MSG (optional)

Heat oil in pan and lightly brown onion and garlic. Add salt, then carrots, bamboo shoots and snow peas. Stir fry briefly. Add black and button mushrooms and pour in stock. Cover and simmer for 10 minutes. Thicken with cornstarch paste and add seasoning ingredients. Dish up, sprinkle with chopped spring onion and serve hot.