Basic Stir-fried Vegetable Combinations
| 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)
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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