| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
Chinese |
Vegetable |
4 |
Servings |
INGREDIENTS
| 1 |
c |
Carrots |
| 2 |
c |
Sweet potatoes |
| 1 |
c |
Tomatoes |
| 1 |
c |
String beans |
| 1 |
c |
Peas |
| 1/2 |
t |
Salt |
| 1 |
ds |
Pepper |
|
|
Stock |
INSTRUCTIONS
Peel and dice carrots, sweet potatoes and tomatoes. Cut string beans
in 1-inch lengths. Shell peas. Leave the cooked rice still in its pot
and stir in the vegetables, salt and pepper. Then cook, covered, 5
minutes more over medium heat. Reduce heat to low and cook, covered,
another 30 minutes. (If necessary, add a small amount of stock to keep
the mixture moist.) Then serve. VARIATION: For the vegetables,
substitute asparagus, Chinese cabbage, Chinese white turnips and
spinach. From <The Thousand Recipe Chinese Cookbook>, ISBN
0-517-65870-4. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
A Message from our Provider:
“Jesus: the ultimate”