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Chinese Mixed Vegetables

Chinese.wok's picture
  Dried bean curd 1 Teaspoon
  Lily 1 Tablespoon
  Cloud ears 8
  Chinese mushrooms 4
  Snow peas 1⁄2
  Bamboo shoots 1 Cup (16 tbs)
  Water chestnuts 5
  Carrots 1⁄4 Cup (4 tbs)
  Ginger 1⁄4 Inch (Size Of A Quarter)
  Cornstarch 2 Teaspoon
  Water 2 Teaspoon
  Sugar 1⁄2 Teaspoon
  Monosodium glutamate 1⁄4 Teaspoon
  Pepper 1 Dash
  Vegetable oil 2 Tablespoon
  Salt 1 Teaspoon
  Chinese cabbage 1 Cup (16 tbs)
  Mushrooms 1⁄4 Cup (4 tbs) (Canned Or Fresh)
  Chicken stock/Water 1⁄2 Cup (8 tbs)
  Sherry 1 Teaspoon

Using a high flame, heat pan and add 1 tablespoon of oil and 1/2 teaspoon of salt.
When pan is red hot, add bamboo shoots and chow for 20 seconds.
Remove and set aside.
Next heat pan again and add 1 tablespoon of oil, 1/2 teaspoon of salt, and wedge of ginger.
Add cabbage and stir.
Next throw in two kinds of mushrooms, lily flowers, water chestnuts, bean curd, carrots, cloud's ears, and bamboo shoots.
Chow for 15 seconds.
Add stock and cover for 1 minute.
Uncover, stir, and add snow peas, sherry, and thicken with cornstarch mixture.
Stir for 1 minute or until cornstarch has cooked

Recipe Summary

Difficulty Level: 
Very Easy
Side Dish

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Chinese Mixed Vegetables Recipe