Stir-fried vegetables
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | Oil, vegetable |
| 2 | cups | Chinese cabbage; coarsely shredded |
| 1 | cup | Green pepper; sliced |
| 16 | ounces | Bean sprouts; drained |
| 8 | ounces | Bamboo shoots; drained |
| 8 | ounces | Water chestnuts; drained and sliced |
| 3 | cups | Spinach; coarsely chopped |
| 2 | tablespoons | Soy sauce |
| ½ | teaspoon | Salt |
Directions
Heat wok or skillet at 375 degrees for 2 to 3 minutes; add oil, and heat 1 minute. Add cabbage, green pepper, bean sprouts, bamboo shoots, and water chestnuts; stir-fry 5 minutes. Cover and cook over low heat for 3 to 5 minutes. Stir in spinach, soy sauce, and salt; stir-fry bout 2 minutes or until spinach wilts.