Chinese Mixed Vegetables
List of Ingredients
1 ts VEGETABLE OIL
1 THIN SLICED GINGEROOT -(OPTIONAL)
1 CLOVE GARLIC, CRUSHED
1/4 c CANNED CHICKEN BROTH
2 c CHINESE CABBAGE
1/2 c PEA PODS
1/2 c SLICED BAMBOO SHOOTS
1 ts SALT
1/2 c THINLY SLICED MUSHROOMS
1/2 ts SUGAR Recipe
Preheat a dutch oven and swirl oil around in bottom to coat. Rub bottom and sides with the gingeroot and garlic and discard. Place cabbage in wok and stir.
Add salt, sugar and chicken broth. Stir and cover; cook for 3 munites.
Add the peas pods, bamboo shoots and mushrooms. Stir about 30 second and serve.
Temperature(s):
HOT Effort: EASY Time: 00:15
Use a dutch oven. WOKS are in my opinion useless. They have a narrow bottom and that is all that gets heated and it is a waste of heat and energy to cook in one. A dutch oven will hold the heat better and you have a much bigger surface to stir fry with and use. Your food will cook more evenly and quickly.
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