| 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 |
ts |
Salt |
| 1 |
ds |
Pepper |
|
|
Stock |
INSTRUCTIONS
1. Peel and dice carrots, sweet potatoes and tomatoes. Cut string beans in
1-inch lengths. Shell peas.
2. 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.
3. 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.
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