| 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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