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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 (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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