| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Chinese |
Vegetable |
4 |
Servings |
INGREDIENTS
| 5 |
|
Dried black mushrooms |
| 1/2 |
c |
Round cabbage |
| 1 |
|
Carrot |
| 1/2 |
c |
Bamboo shoots |
| 1 |
|
Cucumber |
| 1/4 |
c |
Snow peas |
| 1/2 |
c |
Stock |
| 1/2 |
ts |
Salt |
| 1 |
ts |
Sugar |
| 2 |
ts |
Soy sauce (up to) |
| 4 |
tb |
Oil |
INSTRUCTIONS
1. Soak dried mushrooms.
2. Cut cabbage in 2-inch cubes and parboil. Cut carrot in 1-1/2 inch strips
and parboil. Cut bamboo shoots in similar strips. Peel and slice cucumber.
Stem snow peas.
3. Combine stock, salt, sugar and soy sauce.
4. Heat oil. Add cabbage and stir-fry 2 to 3 minutes. Add remaining
vegetables; stir-fry 2 to 3 minutes more.
5. Add stock mixture and heat quickly. Cook, covered, 3 to 4 minutes over
medium heat. Serve at once. VARIATION: Shred all the vegetables. Then, in
step 4, stir-fry only 1 to 2 minutes. In step 5, add to heated stock 1/4
pound vermicelli (soaked), cut in 3-inch lengths.
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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