Mixed vegetables
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | teaspoon | VEGETABLE OIL |
| 1 | THIN SLICED GINGEROOT | |
| 1 | CLOVE GARLIC, CRUSHED | |
| 2 | cups | CHINESE CABBAGE CHOPPED |
| 1 | teaspoon | SALT |
| ½ | teaspoon | SUGAR |
| ¼ | teaspoon | MONOSODIUM GLUTAMATE (OPTIONAL) |
| ¼ | cup | CANNED CHICKEN BROTH |
| ½ | cup | PEA PODS |
| ½ | cup | SLICED BAMBOO SHOOTS |
| ½ | cup | THINLY SLICED MUSHROOMS |
Directions
Preheat a wok and swirl the vegetable oil around inside. Rub bottom and sides with the gingeroot and garlic and discard. Place cabbage in wok and stir. Add salt, sugar, monosoium glutamate, and chicken broth. Stir and cover; cook for 3 munites. Add the peas pods, bamboo shoots and mushrooms. Stir about 30 second and serve. Temperature(s): HOT Effort: EASY Time: 00:15 Source: MADAME WU'S GARDEN Comments: WILSHIRE BLVD, LOS ANGELES Comments: WINE: DRY WHITE
Related recipes
- Garden vegetables
- Italian mixed vegetables
- Italian vegetables
- Mixed vegetable curry
- Mixed vegetable salad
- Mixed vegetable soup
- Mixed vegetables #1
- Mixed vegetables #2
- Mixed vegetables #3
- Mixed vegetables #4
- Mixed vegetables #5
- Mixed vegetables #6
- Mixed vegetables (our recipe)
- Mixed vegetables en pot
- Mixed vegetables jaipur-style
- Mixed vegetables soup
- Mixed vegetables stir-fry
- Mixed vegetables with almonds
- Mixed vegetables with lemon
- Summer vegetables