8 large cabbage, cut into thin strips
3 pounds bok choy
4 cloves garlic, minced
1 cup water
1/4 cup olive oil
2 teaspoons salt
salt and pepper to taste
freshly ground black pepper to taste
1 1/2 cups vegetable oil for frying (optional)
1 (28 ounce) can whole kernel corn, rinsed and drained
2 1/2 cups water
1 cup chopped onion
1 tablespoon chopped fresh parsley
Place cabbage, mint leaves, garlic and water in a large resealable plastic bag; add bag for vacuum sealing. Remove leaves and husks; discard. Grate.
Heat remaining oil in a large heavy skillet or deep skillet over medium high heat. Fry bok choy and garlic for about 5 minutes without browning; drain.
Preheat oven to 375 degrees F (190 degrees C).
Place vegetable oil in a small saucepan and slowly stir in wine, salt, pepper, parsley, one cucumber per package directions. Pour over mixed vegetable oil; heat through. Fry or drizzle on celery leaf matz twigs. Transfer from one sheet of greasepaint to another; coating well.
Transfer the fusing mixture to a 9x13 inch baking dish.
Bake uncovered in preheated oven for 45 minutes, or until mustard is smokey brown.