Chinese Vegetable Medley Recipe
Chinese Vegetable Medley is an amazingly delicious and easy to prepare main course meal recipe. Try it for once; you wont wish to try any other dish for your coming parties!
Ingredients
3 tablespoons soy sauce
1 tablespoon dry sherry
2 tablespoons water
1 tablespoon cornstarch
1/4 cup peanut oil
6 scallions, diagonally sliced
1 small eggplant (about 1 pound), cut into thin sticks
1 medium carrot, scraped and diagonally sliced
1/4 pound Chinese pea pods, trimmed and strings removed
1/2 pound mushrooms, vertically sliced
2 cups diagonally sliced Chinese cabbage
2 tomatoes, cut into wedges
1 1/2 cups drained bean sprouts (fresh or canned)
1/4 pound spinach, stemmed
1 can (8 ounces) water chestnuts, drained and sliced
Directions
Combine soy sauce, sherry and water; stir in cornstarch and set aside.
Heat oil in a large skillet or wok and add scallions, eggplant and carrot, stirring over high heat until eggplant and carrot are almost tender.
Add pea pods, mushrooms and cabbage (and more oil if necessary) and continue to stir over heat until pea pods and cabbage are crisp tender.
Add tomatoes, bean sprouts, spinach and water chestnuts and heat through.
Stir cornstarch mixture and add to the pan; cook until thickened and shiny.
Serve at once.
Heat oil in a large skillet or wok and add scallions, eggplant and carrot, stirring over high heat until eggplant and carrot are almost tender.
Add pea pods, mushrooms and cabbage (and more oil if necessary) and continue to stir over heat until pea pods and cabbage are crisp tender.
Add tomatoes, bean sprouts, spinach and water chestnuts and heat through.
Stir cornstarch mixture and add to the pan; cook until thickened and shiny.
Serve at once.
