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Chinese Water Chestnut Stir-fry

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  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.

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