Chinese vegetables
2 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Vegetable broth |
| 2 | cups | Fresh cauliflower florets |
| 2 | cups | Fresh broccoli florets |
| ½ | cup | Sliced celery |
| 2 | tablespoons | Diced ginger |
| 10 | ounces | Snow peas |
| ½ | cup | Sliced red pepper |
| 12 | Mushrooms sliced thinly | |
| ¼ | Head cabbage shredded | |
| 2 | tablespoons | Tamari soy sauce |
| 8 | ounces | Can bamboo shoots |
| 8 | ounces | Can water chestnuts drained and diced |
| 1 | medium | Onion, sliced thin, separated |
| ½ | 1 lb. can bean sprouts, | |
Directions
Bring broth to boil over high heat. Add cauliflower, broccoli, celery, ginger, snow peas, and red pepper. Cook, stirring, 2-3 mins. Add mushrooms and cabbage and continue to cook and stir 1-2 mins. Stir in remaining ingredients and cook for 1 min. more over high heat, stirring. Reduce heat and simmer 1 min. Serve immediately with rice.
TAUB@... From Fatfree Digest April-May 1994, Formatting by Sue Smith (using MMCONV)