| This recipe is liked by 0 person(s). |
Mixed Chinese Vegetables
Nb persons: 4
Yield:
Preparation time:
Total time:
Source:
| Ingredients: | |
| 1/2 head | fresh broccoli |
| 1/2 pound | fresh spinach |
| 1/2 pound | fresh pea pods |
| 4 stalks | celery |
| 2 | carrots |
| 2 medium | onions |
| 1-8 oz. Can | water chestnuts, sliced and drained |
| 1 slice | fresh Ginger root, crushed |
| 2 | scallions |
| 3/4 cup | chicken broth |
| 2 tablespoons | vegetable oil |
Directions:
Cut broccoli tops into flowerets. Cut broccoli stalks in thin strips 2 inches long. Chop spinach coarsely. Remove strings from pea pods. Cut celery in 1/2 inch diagonal slices. Cut onions in wedges and separate layers. Cut carrots and scallions in thin diagonal slices.
Heat oil in the Wok at 375 F (190 C). When the Indicator Light goes off, add broccoli stalks, carrots, and Ginger. Stir fry 1 minute. Add all remaining vegetables. Toss lightly. Add chicken broth. Cover Wok and cook until vegetables are crisp, yet tender, about 2 to 3 minutes.
Recipe uploaded with Shop'NCook for iPhone.
Display the recipe for printing
View the .scx source of the recipe
Download the .scx source of the recipe
Note: to save the .scx file to your disk, you may have to right-click (control-click on Macintosh) the link above.