| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Chinese | Vegetable | 4 | Servings |
INGREDIENTS
| 1/2 | lb | Bean sprouts |
| 1/4 | lb | Chinese cabbage stems |
| 6 | Water chestnuts | |
| 12 | Snow peas (up to) | |
| 3 | tb | Oil |
| 1/2 | ts | Salt |
| 1/2 | c | Stock |
| 1/2 | ts | Sugar |
INSTRUCTIONS
1. Blanch bean sprouts. Cut Chinese cabbage stems diagonally in 2-inch sections. Slice water chestnuts. Stem snow peas. 2. Heat oil. Add salt, then vegetables, and stir-fry 2 minutes. 3. Add stock and sugar and heat quickly. Cook, covered, 2 minutes more 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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