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CATEGORY CUISINE TAG YIELD
Vegetables Chinese Vegetable 4 Servings

INGREDIENTS

1/2 c Cauliflower
1/2 c Asparagus
1/2 c Peas
1/2 c Celery
1/2 c Chinese cabbage stems
1/2 c Bamboo shoots
1/2 c Fresh mushrooms
2 sl Fresh ginger root (up to)
3 tb Oil
1/2 ts Salt
1 tb Soy sauce
1/2 c Stock

INSTRUCTIONS

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 <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.

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