Serves: 4
Total Calories: 206

8 medium dried black mushrooms
4 shallots
3 stalks celery
8 ounces jicama
3 tablespoons vegetable oil
1/4 teaspoon salt
1/4 cup chicken broth
1/4 teaspoon sugar

Soak mushrooms in hot water 20 minutes or until soft drain. Rinse in warm water drain. Squeeze out excess moisture. Remove and discard stems cut caps into 1/4-inch slices. Cut shallots into fourths. Cut celery diagonally into 1/4-inch slices. Pare jicama and cut into 2-inch wide pieces cut into 1/4-inch slices.

Heat wok until very hot. Add 3 tablespoons vegetable oil tilt wok to coat side. Add mushrooms, shallots, celery and salt cook and stir 1 minute or until all moisture has evaporated. Add jicama cook and stir 1 minute.

4 servings

From "Betty Crocker's New Chinese Cookbook." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 4
Total Calories: 206
Calories from Fat: 93

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