|½ pounds||Bean sprouts|
|¼ pounds||Chinese cabbage stems|
|12||Snow peas (up to)|
1. Blanch bean sprouts. Cut Chinese cabbage stems diagonally in 2-inch sections. Slice water chestnuts. Stem snow peas.
2. Heat oil. Add salt, then vegetables, and stir-fry 2 minutes.
3. Add stock and sugar and heat quickly. Cook, covered, 2 minutes more over medium heat. Serve at once.
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, .
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