Salad Vegetable Saute
|Vegetable oil/Peanut oil||1 Tablespoon|
|Thinly sliced celery||3 Cup (48 tbs)|
|Green beans||2 Cup (32 tbs)|
|Coarsely chopped chinese cabbage||4 Cup (64 tbs)|
|Coarsely chopped spinach||2 Cup (32 tbs)|
|Water||1⁄4 Cup (4 tbs)|
1. Heat vegetable oil or peanut oil in a large frying pan. Stir in celery and green beans; saute, stirring constantly, 2 to 3 minutes, or just until shiny-moist.
2. Add cabbage and spinach; toss lightly to mix well. Sprinkle with salt and pepper; pour in water; cover.
3. Cook 10 minutes, or just until vegetables are crisply tender.