| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Chinese |
Main dish, Chinese |
4 |
Servings |
INGREDIENTS
| 2 |
c |
Garlic; finely chopped |
| 1 |
tb |
Hot oil |
| 2 |
c |
Vegetable; such as bok cho |
| 1 |
pn |
Sugar |
| 2 |
tb |
Water |
INSTRUCTIONS
Here is a generic version of stir fried vegetables 1. Heat pan until it is
very hot, add oil, then stir fry the garlic until you can smell it 2. Add
the vegetables that have all been cut to a uniform size, Stir fry 1 min, 3.
Sprinkle with a pinch of sugar then 2 T water, cover and steam 1 min.
Spinach and bok chow will probable be tender crisp at this point, broccoli
and pea pods will take another 30 to 60 sec.
Variations 1. Use ginger or green onion instead of garlic 2. Decrease water
to 1 T and add 1/2 T each cooking wine and soy sauce 3. Mix vegetables (as
long as they have about the same cooking time) Experiment and enjoy Jane
FROM: JANE HARRIS (DXDG05A)
Posted to MC-Recipe Digest V1 #264
Date: Mon, 28 Oct 1996 21:36:31 +0800 (HKT)
From: Sweeney <sweeney@asiaonline.net>
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