| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
Chinese |
Side dish, Vegetables |
6 |
Servings |
INGREDIENTS
| 1/4 |
c |
Oil, vegetable |
| 2 |
c |
Chinese cabbage; coarsely shredded |
| 1 |
c |
Green pepper; sliced |
| 16 |
oz |
Bean sprouts; drained |
| 8 |
oz |
Bamboo shoots; drained |
| 8 |
oz |
Water chestnuts; drained and sliced |
| 3 |
c |
Spinach; coarsely chopped |
| 2 |
tb |
Soy sauce |
| 1/2 |
ts |
Salt |
INSTRUCTIONS
Heat wok or skillet at 375 degrees for 2 to 3 minutes; add oil, and heat 1
minute. Add cabbage, green pepper, bean sprouts, bamboo shoots, and water
chestnuts; stir-fry 5 minutes. Cover and cook over low heat for 3 to 5
minutes. Stir in spinach, soy sauce, and salt; stir-fry bout 2 minutes or
until spinach wilts.
A Message from our Provider:
“If you want to be a leader, you must serve.”