Yield: 4 Servings
Measure | Ingredient |
---|---|
1 cup | Carrots |
2 cups | Sweet potatoes |
1 cup | Tomatoes |
1 cup | String beans |
1 cup | Peas |
½ teaspoon | Salt |
1 dash | Pepper |
\N \N | Stock |
1. Peel and dice carrots, sweet potatoes and tomatoes. Cut string beans in 1-inch lengths. Shell peas.
2. Leave the cooked rice still in its pot and stir in the vegetables, salt and pepper. Then cook, covered, 5 minutes more over medium heat.
3. Reduce heat to low and cook, covered, another 30 minutes. (If necessary, add a small amount of stock to keep the mixture moist.) Then serve.
VARIATION: For the vegetables, substitute asparagus, Chinese cabbage, Chinese white turnips and spinach.
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, .