Chow mein #1 - vegetables
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Oil |
| 3 | Thin Slices Ginger Root | |
| 1 | Carrot -- Sliced | |
| ½ | Onion -- Chunked | |
| 2 | Trimed Asparagus Spears -- | |
| Chunked | ||
| 1 | cup | Napa Cabbage -- Chunked |
| ¼ | pounds | Snow Peas |
| ½ | pounds | Button Mushrooms -- Quarted |
| 12 | Spinach Leaves -- Coarsly | |
| Cut | ||
| ¼ | pounds | Bean Sprouts |
| 2 | Yellow Squash -- Chunked | |
| 2 | Zucchini -- Chunked | |
| 3 | Cloves Garlic -- Thinly | |
| Sliced | ||
| 1 | tablespoon | Cilantro -- Finely Chopped |
Directions
In a very hot wok. Add the oil and the thinly sliced ginger root. Cook until ginger browns. Remove Ginger, leave oil. Add the carrot and onion to the hot oil in the wok. Cook 1 minute. Add the asparagus spears, napa cabbage and snow peas, Cook 1 minute. Add the mushrooms, spinach, bean sprouts, yellow squash, zucchini and garlic. Cook 3 Minutes. Add cilantro. Mix Well. Set aside.
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