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Chinese Vegetable Medley

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Chinese Vegetable Medley is an amazingly delicious and easy to prepare main course meal recipe. Try it for once; you wont wish to try any other dish for your coming parties!
  Soy sauce 3 Tablespoon
  Dry sherry 1 Tablespoon
  Water 2 Tablespoon
  Cornstarch 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.

Recipe Summary

Main Dish

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