Stir-fried chicken vegetable combos

4 Servings

Ingredients

Quantity Ingredient
1 cup Onions
2 Tomatoes
¼ pounds Fresh mushrooms
6 Dried black mushrooms (soaked)
½ pounds Fresh mushrooms
½ pounds Chinese cabbage
¼ pounds Fresh mushrooms
2 Celery stalks
1 cup Walnut meats
¼ pounds Fresh mushrooms
½ cup Bamboo shoots
6 Dried black mushrooms (soaked)
½ cup Bamboo shoots
1 cup Walnut meats (optional)
½ cup Mushrooms
½ cup Bamboo shoots
1 cup Celery
¼ cup Water chestnuts
½ cup Almond or walnut meats (optional)
2 tablespoons Green peas (optional)
1 Cucumber
¼ pounds Fresh mushrooms
6 Water chestnuts
1 cup Celery
½ cup Canned button mushrooms
1 cup Celery
1 cup Peas
½ cup Onions
½ cup Water chestnuts (optional)
½ cup Almond meats (optional)
1 Cucumber
½ cup Bamboo shoots
1 cup Peas
½ cup Asparagus
½ cup Bamboo shoots
1 cup Bean sprouts
2 Green peppers
3 Celery stalks
8 Scallion stalks
1 Green pepper
1 Red pepper
10 Water chestnuts
1 Onion
1 Green pepper
1 Chinese turnip
4 Water chestnuts
1 Onion
½ cup Bamboo shoots
½ cup Almond meats (optional)

Directions

COMBO #1

COMBO #2

COMBO #3

COMBO #4

COMBO #5

COMBO #6

COMBO #7

COMBO #8

COMBO #9

COMBO #10

COMBO #11

COMBO #12

COMBO #13

COMBO #14

These are suggested vegetable combinations for use with "Basic Stir-Fried Chicken #1/#2" recipes.

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

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