| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats |
Chinese |
Vegetable |
4 |
Servings |
INGREDIENTS
| 1 |
ts |
Vegetable oil |
| 1 |
sl |
Gingeroot; thin |
| 1 |
|
Clove garlic; crushed |
| 2 |
c |
Chinese cabbage; chopped |
| 1 |
ts |
Salt |
| 1/2 |
ts |
Sugar |
| 1/4 |
ts |
Monosodium Glutamate; optional |
| 1/4 |
c |
Canned chicken broth |
| 1/2 |
c |
Pea pods |
| 1/2 |
c |
Sliced bamboo shoots |
| 1/2 |
c |
Thinly sliced mushrooms |
INSTRUCTIONS
Preheat a wok and swirl the vegetable oil around inside. Rub bottom and
sides with the gingeroot and garlic and discard. Place cabbage in wok and
stir. Add salt, sugar, monosoium glutamate, and chicken broth. Stir and
cover; cook for 3 minutes. Add the peas pods, bamboo shoots and mushrooms.
Stir about 30 second and serve.
MADAME WU'S GARDEN
WILSHIRE BLVD, LOS ANGELES
WINE: DRY WHITE
From the <Micro Cookbook Collection of Chinese Recipes>. Downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.
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