Mixed vegetables #3
4 Servings
Ingredients
| Quantity | 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 |
Directions
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, .