Mixed Chinese Vegetables Recipe
Mixed chinese vegetables is a savory skillet cooked vegetable recipe made with soy sauce. Cooked together, this lovely oriental vegetable medley recipe can be served with fried rice or noodles as a side.
Ingredients
| Chinese mushrooms | 5 Large, dried | |
| Lukewarm water | 1 Cup (16 tbs) | |
| 5 ounces green cabbage | ||
| Carrots | 4 Ounce | |
| Cucumber | 4 Ounce | |
| Bamboo shoots | 5 Ounce, canned | |
| 4 tablespoons sesame-seed oil | ||
| Frozen peas | 2 Ounce | |
| 1/2 cup hot chicken broth | ||
| Soy sauce | 2 Tablespoon | |
| Salt | To Taste | |
| Pinch of sugar | ||
Directions
Soak mushrooms in water 30 minutes.
Shred cabbage.
Cut carrots, cucumber, and bamboo shoots into julienne strips.
Cube mushrooms.
Heat oil in skillet.
Add cabbage; cook 2 minutes.
Add mushrooms, cucumber, carrots, bamboo shoots, and peas.
Pour in broth.
Season with soy sauce, salt, and sugar.
Simmer over low heat 15 minutes.
Shred cabbage.
Cut carrots, cucumber, and bamboo shoots into julienne strips.
Cube mushrooms.
Heat oil in skillet.
Add cabbage; cook 2 minutes.
Add mushrooms, cucumber, carrots, bamboo shoots, and peas.
Pour in broth.
Season with soy sauce, salt, and sugar.
Simmer over low heat 15 minutes.
Chef
