Chinese Mixed Vegetables Recipe
Ingredients
| 1 strand dried bean curd | ||
| 1 tablespoon lily flowers | ||
| 8 cloud's ears | ||
| Chinese mushrooms | 4 | |
| Snow peas | 1/2 | |
| Bamboo shoots | 1 Cup (16 tbs) | |
| Water chestnuts | 5 | |
| Carrots | 1/4 Cup (16 tbs) | |
| 1 wedge ginger size of quarter | ||
| 2 teaspoons cornstarch with 2 teaspoons water | ||
| Sugar | 1/2 Teaspoon | |
| Monosodium glutamate | 1/4 Teaspoon | |
| Pepper | 1 Dash | |
| Vegetable oil | 2 Tablespoon | |
| Salt | 1 Teaspoon | |
| Chinese Cabbage | 1 Cup (16 tbs) | |
| Mushrooms | 1/4 Cup (16 tbs), canned | |
| 1/2 cup chicken stock or water | ||
| Sherry | 1 Teaspoon | |
Directions
Using a high flame, heat pan and add 1 tablespoon of oil and 1/2 teaspoon of salt.
When pan is red hot, add bamboo shoots and chow for 20 seconds.
Remove and set aside.
Next heat pan again and add 1 tablespoon of oil, 1/2 teaspoon of salt, and wedge of ginger.
Add cabbage and stir.
Next throw in two kinds of mushrooms, lily flowers, water chestnuts, bean curd, carrots, cloud's ears, and bamboo shoots.
Chow for 15 seconds.
Add stock and cover for 1 minute.
Uncover, stir, and add snow peas, sherry, and thicken with cornstarch mixture.
Stir for 1 minute or until cornstarch has cooked
When pan is red hot, add bamboo shoots and chow for 20 seconds.
Remove and set aside.
Next heat pan again and add 1 tablespoon of oil, 1/2 teaspoon of salt, and wedge of ginger.
Add cabbage and stir.
Next throw in two kinds of mushrooms, lily flowers, water chestnuts, bean curd, carrots, cloud's ears, and bamboo shoots.
Chow for 15 seconds.
Add stock and cover for 1 minute.
Uncover, stir, and add snow peas, sherry, and thicken with cornstarch mixture.
Stir for 1 minute or until cornstarch has cooked
Chef
