Basic stir-fried vegetable combinations

4 Servings

Ingredients

Quantity Ingredient
1 cup Fresh mushrooms; sliced
½ cup Bamboo shoots; sliced
1 pounds Spinach leaves; left whole (up to)
16 Dried black mushrooms (soaked) and either:
6 Water chestnuts -or-
1 cup Bamboo shoots; sliced
½ pounds Bean sprouts; blanched
½ pounds Asparagus; cut in 1-inch sections
1 Celery stalk; cut in strips
½ pounds Bean sprouts; blanched
2 Tomatoes; peeled and cubed
2 Green peppers; seeded and cut in strips
1 cup Preserved cabbage; cut in 2-inch sections
½ pounds Chinese cabbage stems; cut in 2-inch sections
6 slices Of bacon; cut in 1-inch sections
1½ cup Fresh mushrooms; sliced
½ cup Bamboo shoots; sliced (up to)
8 Lily buds (soaked)
¼ pounds Each Chinese white turnips and carrots; cut in strips and parboiled
¼ pounds Each; celery and leeks, cut in strips

Directions

COMBO #1

COMBO #2

COMBO #3

COMBO #4

WITH ANY OF THE FOLLOWING

COMBO #5

WITH ANY OF THE FOLLOWING

COMBO #6

These are only suggested combinations.

NOTE: The individual vegetables are added to the pot, according to their specific cooking times. (See details in "Cooking Instructions for Specific Vegetables".) Remember: the toughest vegetables are added first; the most tender ones last.

From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, .

Related recipes