Basic Stir-fried Vegetable Combinations

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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
12		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		Of bacon, cut in 1-inch
		sections
1 1/2	c	Fresh mushrooms, sliced
1/2	c	Bamboo shoots, sliced
6		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

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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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 289 Calories From Fat: 64 Total Fat: 6.9g Cholesterol: 0mg Sodium: 10597.1mg Potassium: 2492.7mg Carbohydrates: 21.5g Fiber: 6.6g Sugar: 11.5g Protein: 38.7g