Mixed vegetables #5

Yield: 4 Servings

Measure Ingredient
½ pounds Bean sprouts
¼ pounds Chinese cabbage stems
6 Water chestnuts
12 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, .

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