Chinese Water Chestnut Stir-fry
|Chinese cabbage||1 Pound|
|Oil||1⁄2 Cup (8 tbs)|
|Peeled water chestnuts||1⁄4 Cup (4 tbs)|
|Bamboo shoots||1⁄4 Cup (4 tbs)|
|Crushed green ginger||1|
|Grated kumquats||1 Tablespoon (in honey)|
|Soy sauce||1 Teaspoon|
|Mushrooms||1 Cup (16 tbs)|
Wash Chinese cabbage then cut into 1 inch pieces.
Cook the stem portions in the oil for 7 minutes then add the green portions and cook for 5 minutes more.
Stir in the bamboo shoots, mushrooms, water chestnuts and seasonings and cook until vegetables are tender.
The kumquats may be served as a side dish.