Chinese Vegetable Medley
|Soy sauce||3 Tablespoon|
|Dry sherry||1 Tablespoon|
|Peanut oil||1⁄4 Cup (4 tbs)|
|Scallions||6 , sliced|
|Eggplant||1 Pound, cut in sticks (1 Small Unit)|
|Carrot||1 Medium, scraped|
|Chinese pea pods||1⁄4 Pound, trimmed and strings removed|
|Mushrooms||1⁄2 Pound, sliced|
|Diagonally sliced chinese cabbage||2 Cup (32 tbs)|
|Tomatoes||2 , cut into wedges|
|Drained bean sprouts||1 1⁄2 Cup (24 tbs) (Fresh Or Canned)|
|Spinach||1⁄4 Pound, stemmed|
|Canned water chestnuts||8 Ounce (Drained And Sliced)|
Combine soy sauce, sherry and water; stir in cornstarch and set aside.
Heat oil in a large skillet or wok and add scallions, eggplant and carrot, stirring over high heat until eggplant and carrot are almost tender.
Add pea pods, mushrooms and cabbage (and more oil if necessary) and continue to stir over heat until pea pods and cabbage are crisp tender.
Add tomatoes, bean sprouts, spinach and water chestnuts and heat through.
Stir cornstarch mixture and add to the pan; cook until thickened and shiny.
Serve at once.