You are here

Chinese Vegetables

creative.chef's picture
Ingredients
  Broccoli 1 Pound
  Water 3⁄4 Cup (12 tbs)
  Instant chicken bouillon granules 1 Tablespoon
  Vegetable oil 2 Tablespoon
  Yellow onions 2 Medium, cut into wedges and separated
  Minced ginger 1 Tablespoon
  Spinach 8 Ounce, chopped
  Snow peas/One 6 ounces package thawed frozen snow peas, trimmed and strings removed 8 Ounce
  Celery stalks 4 , diagonally cut into 1/2 inch pieces
  Green onions 8 , 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.

Recipe Summary

Cuisine: 
Chinese
Course: 
Main Dish
Method: 
Boiled
Ingredient: 
Vegetable

Rate It

Your rating: None
4.28125
Average: 4.3 (16 votes)