Mixed vegetable topping for cooked rice
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Carrots |
| 2 | cups | Sweet potatoes |
| 1 | cup | Tomatoes |
| 1 | cup | String beans |
| 1 | cup | Peas |
| ½ | teaspoon | Salt |
| 1 | dash | Pepper |
| Stock | ||
Directions
1. Peel and dice carrots, sweet potatoes and tomatoes. Cut string beans in 1-inch lengths. Shell peas.
2. Leave the cooked rice still in its pot and stir in the vegetables, salt and pepper. Then cook, covered, 5 minutes more over medium heat.
3. Reduce heat to low and cook, covered, another 30 minutes. (If necessary, add a small amount of stock to keep the mixture moist.) Then serve.
VARIATION: For the vegetables, substitute asparagus, Chinese cabbage, Chinese white turnips and spinach.
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, .
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