Mixed Chinese Vegetables
Nb persons: 4
|1/2 head||fresh broccoli|
|1/2 pound||fresh spinach|
|1/2 pound||fresh pea pods|
|1-8 oz. Can||water chestnuts, sliced and drained|
|1 slice||fresh Ginger root, crushed|
|3/4 cup||chicken broth|
|2 tablespoons||vegetable oil|
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.