Braised Chinese Vegetables Recipe
Ingredients
| Chinese Cabbage | 1 | |
| 1 small red and 1 green pepper | ||
| Water chestnuts | 8 , canned | |
| Peanut oil | 3 Tablespoon | |
| 1-inch piece green ginger | ||
| 3 tablespoons chicken stock or water and chicken stock cube | ||
| Salt | 1 Teaspoon | |
| Sugar | 1 Teaspoon | |
| Soy sauce | 2 Teaspoon | |
| Monosodium glutamate | 1/2 Teaspoon | |
Directions
GETTING READY
1. Wash and drain the cabbage. Slice into 1-inch length pieces.
2. Wash and slice the pepper into thin strips.
MAKING
3. In a large saucepan or fry pan, heat oil and add sliced ginger.
4. Add cabbage, peppers and chestnuts and fry for 3 minutes.
5. Add stock, with salt, sugar, soy sauce and monosodium glutamate. Season well. Mix properly and simmer until tender but crisp.
SERVING
6. Remove the ginger from the dish and serve hot.
1. Wash and drain the cabbage. Slice into 1-inch length pieces.
2. Wash and slice the pepper into thin strips.
MAKING
3. In a large saucepan or fry pan, heat oil and add sliced ginger.
4. Add cabbage, peppers and chestnuts and fry for 3 minutes.
5. Add stock, with salt, sugar, soy sauce and monosodium glutamate. Season well. Mix properly and simmer until tender but crisp.
SERVING
6. Remove the ginger from the dish and serve hot.
Chef
