| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Chinese | Vegetable | 4 | Servings |
INGREDIENTS
| 1/2 | c | Cauliflower |
| 1/2 | c | Asparagus |
| 1/2 | c | Peas |
| 1/2 | c | Celery |
| 1/2 | c | Chinese cabbage stems |
| 1/2 | c | Bamboo shoots |
| 1/2 | c | Fresh mushrooms |
| 2 | sl | Fresh ginger root (up to) |
| 3 | tb | Oil |
| 1/2 | ts | Salt |
| 1 | tb | Soy sauce |
| 1/2 | c | Stock |
INSTRUCTIONS
1. Break cauliflower into small flowerets and parboil. Cut asparagus in 1-inch sections. Shell peas. 2. Dice celery, Chinese cabbage stems, bamboo shoots and fresh mushmoms. Mince ginger root. 3. Heat oil. Add ginger root and stir-fry a few times. Add cauliflower, asparagus, peas and celery; stir-fry 2 minutes. 4. Add Chinese cabbage, bamboo shoots, and mushrooms; stir-fry 2 minutes more. Sprinkle with salt and soy sauce and stir-fry briefly to blend in. 5. Add stock and heat quickly. Cook, covered, 2 minutes over medium heat. Serve at once. 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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