Mixed vegetables #3

Yield: 4 Servings

Measure Ingredient
½ cup Cauliflower
½ cup Asparagus
½ cup Peas
½ cup Celery
½ cup Chinese cabbage stems
½ cup Bamboo shoots
½ cup Fresh mushrooms
2 slices Fresh ginger root (up to)
3 tablespoons Oil
½ teaspoon Salt
1 tablespoon Soy sauce
½ cup Stock

1. Break cauliflower into small flowerets and parboil. Cut asparagus in 1-inch sections. Shell peas.

2. Dice celery, Chinese cabbage stems, bamboo shoots and fresh mushmoms.

Mince ginger root.

3. Heat oil. Add ginger root and stir-fry a few times. Add cauliflower, asparagus, peas and celery; stir-fry 2 minutes.

4. Add Chinese cabbage, bamboo shoots, and mushrooms; stir-fry 2 minutes more. Sprinkle with salt and soy sauce and stir-fry briefly to blend in.

5. Add stock and heat quickly. Cook, covered, 2 minutes over medium heat.

Serve at once.

From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, .

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