Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| ½ pounds | Bean sprouts |
| ¼ pounds | Chinese cabbage stems |
| 6 \N | Water chestnuts |
| 12 \N | Snow peas (up to) |
| 3 tablespoons | Oil |
| ½ teaspoon | Salt |
| ½ cup | Stock |
| ½ teaspoon | Sugar |
1. Blanch bean sprouts. Cut Chinese cabbage stems diagonally in 2-inch sections. Slice water chestnuts. Stem snow peas.
2. Heat oil. Add salt, then vegetables, and stir-fry 2 minutes.
3. Add stock and sugar and heat quickly. Cook, covered, 2 minutes more over medium heat. Serve at once.
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, .