Chinese Vegetables Recipe
Ingredients
1 pound fresh broccoli
3/4 cup water
1 tablespoon instant chicken
bouillon granules
2 tablespoons vegetable oil
2 medium yellow onions, cut into wedges and separated
1 tablespoon minced fresh ginger
8 ounces fresh spinach, coarsely chopped
8 ounces fresh snow peas or 1 package (6 ounces) thawed frozen snow peas, trimmed and strings removed
4 stalks celery, diagonally cut into 1/2 inch pieces
8 green onions, diagonally cut into thin slices
Directions
Cut broccoli tops into florets.
Cut stalks into 2 x1/4 inch thin strips.
Combine water and bouillon granules in small cup; mix well.
Heat oil in wok or large skillet over high heat.
Add broccoli stalks, yellow onions and ginger; stir-fry 1 minute.
Add all remaining vegetables; toss lightly.
Add water mixture.
Toss until vegetables well coated.
Bring to a boil, cover and cook until vegetables are crisp-tender, 2 to 3 minutes.
Cut stalks into 2 x1/4 inch thin strips.
Combine water and bouillon granules in small cup; mix well.
Heat oil in wok or large skillet over high heat.
Add broccoli stalks, yellow onions and ginger; stir-fry 1 minute.
Add all remaining vegetables; toss lightly.
Add water mixture.
Toss until vegetables well coated.
Bring to a boil, cover and cook until vegetables are crisp-tender, 2 to 3 minutes.
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