Mixed vegetable topping for cooked rice

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, .

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