Chinese vegetables

Yield: 2 servings

Measure 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 \N Mushrooms sliced thinly
¼ \N 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 \N 1 lb. can bean sprouts,

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)

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