Stir-fry vegetable combos

Yield: 4 Servings

Measure Ingredient
2 cups Cabbage
3 \N Tomatoes
1 cup Peas
6 \N Dried black mushrooms (soaked)
2 cups String beans
1 \N Tomato
1 \N Onion
1 \N Head cauliflower
1½ tablespoon Preserved sweet pickle
1½ tablespoon Preserved sweet ginger
2 cups Celery
1 cup Carrots
½ cup Peas
¼ cup Almonds
½ cup Water chestnuts
½ cup Onions
4 \N Dried black mushrooms (soaked)
1 \N Green pepper
1 cup Bean sprouts
2 cups Celery
1 cup Fresh mushrooms
½ cup Bamboo shoots
¼ cup Water chestnuts
¼ cup Peas
2 \N Green peppers
¼ pounds Fresh mushrooms
1 \N Tomato
½ cup Onons
2 \N Green peppers
2 \N Tomatoes
1 \N Onion
1 tablespoon Fermented black beans (soaked)
2 cups Lotus root
1 cup Chinese cabbage
1 cup Celery
½ cup Bamboo shoots
1 \N Onion
2 cups Chinese lettuce
2 cups Onion
2 \N Green peppers
½ cup Lily buds (soaked)
2 tablespoons Cloud Ear mushrooms (soaked)

COMBO #1

COMBO #2

COMBO #3

COMBO #4

COMBO #5

COMBO #6

COMBO #7

COMBO #8

COMBO #9

COMBO #10

COMBO #11

These are suggested vegetable combinations for "Stir-fried Pork #1" and "Stir-fried Pork #2".

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

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