Basic stir-fried vegetable combinations
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Fresh mushrooms; sliced |
| ½ | cup | Bamboo shoots; sliced |
| 1 | pounds | Spinach leaves; left whole (up to) |
| 16 | Dried black mushrooms (soaked) and either: | |
| 6 | Water chestnuts -or- | |
| 1 | cup | Bamboo shoots; sliced |
| ½ | pounds | Bean sprouts; blanched |
| ½ | pounds | Asparagus; cut in 1-inch sections |
| 1 | Celery stalk; cut in strips | |
| ½ | pounds | Bean sprouts; blanched |
| 2 | Tomatoes; peeled and cubed | |
| 2 | Green peppers; seeded and cut in strips | |
| 1 | cup | Preserved cabbage; cut in 2-inch sections |
| ½ | pounds | Chinese cabbage stems; cut in 2-inch sections |
| 6 | slices | Of bacon; cut in 1-inch sections |
| 1½ | cup | Fresh mushrooms; sliced |
| ½ | cup | Bamboo shoots; sliced (up to) |
| 8 | Lily buds (soaked) | |
| ¼ | pounds | Each Chinese white turnips and carrots; cut in strips and parboiled |
| ¼ | pounds | Each; celery and leeks, cut in strips |
Directions
COMBO #1
COMBO #2
COMBO #3
COMBO #4
WITH ANY OF THE FOLLOWING
COMBO #5
WITH ANY OF THE FOLLOWING
COMBO #6
These are only suggested combinations.
NOTE: The individual vegetables are added to the pot, according to their specific cooking times. (See details in "Cooking Instructions for Specific Vegetables".) Remember: the toughest vegetables are added first; the most tender ones last.
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, .