| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
Chinese |
Vegetable |
4 |
Servings |
INGREDIENTS
| 1 |
c |
Fresh mushrooms; sliced |
| 1/2 |
c |
Bamboo shoots; sliced |
| 1 |
lb |
Spinach leaves; left whole (up to) |
| 16 |
|
Dried black mushrooms (soaked) and either: |
| 6 |
|
Water chestnuts -or- |
| 1 |
c |
Bamboo shoots; sliced |
| 1/2 |
lb |
Bean sprouts; blanched |
| 1/2 |
lb |
Asparagus; cut in 1-inch sections |
| 1 |
|
Celery stalk; cut in strips |
| 1/2 |
lb |
Bean sprouts; blanched |
| 2 |
|
Tomatoes; peeled and cubed |
| 2 |
|
Green peppers; seeded and cut in strips |
| 1 |
c |
Preserved cabbage; cut in 2-inch sections |
| 1/2 |
lb |
Chinese cabbage stems; cut in 2-inch sections |
| 6 |
sl |
Of bacon; cut in 1-inch sections |
| 1 1/2 |
c |
Fresh mushrooms; sliced |
| 1/2 |
c |
Bamboo shoots; sliced (up to) |
| 8 |
|
Lily buds (soaked) |
| 1/4 |
lb |
Each Chinese white turnips and carrots; cut in strips and parboiled |
| 1/4 |
lb |
Each; celery and leeks, cut in strips |
INSTRUCTIONS
COMBO #1
COMBO #2
COMBO #3
COMBO #4
WITH ANY OF THE FOLLOWING
COMBO #5
WITH ANY OF THE FOLLOWING
COMBO #6
These are only suggested combinations.
NOTE: The individual vegetables are added to the pot, according to their
specific cooking times. (See details in "Cooking Instructions for Specific
Vegetables".) Remember: the toughest vegetables are added first; the most
tender ones last.
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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