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| Mixed Vegetables #3 Recipe |
Category: Vegetables
Rating:
N/A
Servings: 4
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Ingredients
1/2 cup cauliflower
1/2 cup asparagus
1/2 cup peas
1/2 cup celery
1/2 cup chinese cabbage stems
1/2 cup bamboo shoots
1/2 cup fresh mushrooms
2 slice fresh ginger root (up to)
3 tablespoon oil
1/2 teaspoon salt
1 tablespoon soy sauce
1/2 cup stock
Cooking 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 , ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
vegetables
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