| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Chinese | Vegetable | 4 | Servings |
INGREDIENTS
| 1 | c | Carrots |
| 2 | c | Sweet potatoes |
| 1 | c | Tomatoes |
| 1 | c | String beans |
| 1 | c | Peas |
| 1/2 | ts | Salt |
| 1 | ds | Pepper |
| Stock |
INSTRUCTIONS
1. Peel and dice carrots, sweet potatoes and tomatoes. Cut string beans in 1-inch lengths. Shell peas. 2. Leave the cooked rice still in its pot and stir in the vegetables, salt and pepper. Then cook, covered, 5 minutes more over medium heat. 3. Reduce heat to low and cook, covered, another 30 minutes. (If necessary, add a small amount of stock to keep the mixture moist.) Then serve. VARIATION: For the vegetables, substitute asparagus, Chinese cabbage, Chinese white turnips and spinach. From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
A Message from our Provider:
“Jesus: Everything else will fade”