1. Wash and blanch white cabbage in boiling water until siften.  Drain and rinse with cold water.   Drain and cut the big ones ino halves.

2. Wash and cut tomato into pieces, remove seeds.  Wash and make a slit cut on mushroom.  Wash and divide baby corn into halves.

3. Prepare sauce in the following proportions:
        2/3 cup chicken broth
        1/4 tsp sugar
        1/4 tsp salt
        Dash of sesame oil
        Pinch of papper
        1.25 tsp cornflour

4. Saute baby corn, mushroom and straw mushroom with 3 tbsp oil, sizzle 1 tsp wine and add in seasoning.  Bring to boil and add white cabbage, cook for 3 minutes.  Add tomato and bring to boil.  Drain on a strainer and press out excess water, arrange on serving plate.