| 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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