Chinese Vegetables Recipe
Ingredients
| Broccoli | 1 pound | |
| Water | 3/4 Cup (16 tbs) | |
| 1 tablespoon instant chicken | ||
| Bouillon granules | ||
| Vegetable oil | 2 Tablespoon | |
| Yellow onions | 2 Medium, cut into wedges | |
| Minced ginger | 1 Tablespoon | |
| 8 ounces fresh spinach, coarsely chopped | ||
| Frozen peas | 8 Ounce | |
| 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.
Chef
