Vietnamese Stir Fried Vegetables (vegan)

6 Dried Chinese mushrooms
1/2 C Water
1 tbsp Dark soy sauce
1 tsp Sesame oil
2 tsp Sugar
1 stalk Celery
1/4 Medium cabbage
1 Small lettuce
3 Spring onions
1 clove Garlic, finely grated
1/2 tsp Finely grated fresh ginger
1 tbsp Oil
1 1/2 tbsp Light soy sauce
1/4 C Water
1 tsp Cornflour
Few leaves mustard cabbage

1. Soak dried mushrooms in hot water for 30 minutes.
2. Remove and discard stems, slice tops thinly, then simmer in a small saucepan with half cup water, soy sauce, sesame oil and sugar until liquid is almost all absorbed.
3. Slice celery diagonally into bite-size pieces, cut white cabbage, mustard cabbage and lettuce into bite-size squares and spring onion into short lengths.
4. Fry garlic and ginger in oil over medium low heat for a few seconds only.
5. Add stems of vegetables and stir fry over high heat for 2 minutes, then add leafy parts and fry 30 seconds.
6. Add sauce and prepared mushrooms and mix together. Add water, bring to the boil, thicken with cornflour blended with a little cold water and stir until it boils and thickens,

Serve at once with rice.