| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats |
Chinese |
Vegetables, Asia, China, Archived |
4 |
Servings |
INGREDIENTS
| 1 |
ts |
VEGETABLE OIL |
| 1 |
|
THIN SLICED GINGEROOT |
| 1 |
|
CLOVE GARLIC, CRUSHED |
| 2 |
c |
CHINESE CABBAGE CHOPPED |
| 1 |
ts |
SALT |
| 1/2 |
ts |
SUGAR |
| 1/4 |
ts |
MONOSODIUM GLUTAMATE (OPTIONAL) |
| 1/4 |
c |
CANNED CHICKEN BROTH |
| 1/2 |
c |
PEA PODS |
| 1/2 |
c |
SLICED BAMBOO SHOOTS |
| 1/2 |
c |
THINLY SLICED MUSHROOMS |
INSTRUCTIONS
Preheat a wok and swirl the vegetable oil around inside. Rub bottom and
sides with the gingeroot and garlic and discard. Place cabbage in wok and
stir. Add salt, sugar, monosoium glutamate, and chicken broth. Stir and
cover; cook for 3 munites. Add the peas pods, bamboo shoots and mushrooms.
Stir about 30 second and serve. Temperature(s): HOT Effort: EASY Time:
00:15 Source: MADAME WU'S GARDEN Comments: WILSHIRE BLVD, LOS ANGELES
Comments: WINE: DRY WHITE
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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