| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
Chinese |
Vegetable |
4 |
Servings |
INGREDIENTS
| 1/2 |
lb |
Bean sprouts |
| 2 |
|
Green peppers |
| 2 |
|
Red chili peppers |
| 1 |
sl |
Fresh ginger root |
| 2 |
tb |
Oil |
| 1/2 |
ts |
Salt |
| 1/4 |
c |
Stock |
| 1/4 |
ts |
Sugar |
| 1 |
ts |
Sherry |
INSTRUCTIONS
1. Blanch bean sprouts. Seed green and chili peppers; then cut in thin
strips. Crush ginger root.
2. Heat oil. Add salt, then ginger, and stir-fry a few times. Add green and
chili peppers; stir-fry 1 to 2 minutes. Add bean sprouts; stir-fry 1/2
minute more.
3. Add stock and heat quickly. Then cook, covered, 2 to 3 minutes over
medium heat.
4. Stir in sugar and sherry. 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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