Side Pannel
Basic Stir-Fried Vegetable Combinations
Basic Stir-Fried Vegetable Combinations
- Recipe Submitted by ADMIN on 09/26/2007
Category: Vegetables
Ingredients List
- ----------------------------------COMBO #1----------------------------------
- 1 c Fresh mushrooms; sliced
- 1/2 c Bamboo shoots; sliced
- 1 lb Spinach leaves; left whole
Directions
COMBO #2
12 -(up to)
16 Dried black mushrooms
-(soaked) and either:
6 Water chestnuts -or-
1 c Bamboo shoots; sliced
COMBO #3
1/2 lb Bean sprouts; blanched
1/2 lb Asparagus; cut in 1-inch
-sections
1 Celery stalk; cut in strips
COMBO #4
1/2 lb Bean sprouts; blanched
WITH ANY OF THE FOLLOWING
2 Tomatoes; peeled and cubed
2 Green peppers; seeded and
-cut in strips
1 c Preserved cabbage; cut in
-2-inch sections
COMBO #5
1/2 lb Chinese cabbage stems; cut
-in 2-inch sections
WITH ANY OF THE FOLLOWING
6 sl Of bacon; cut in 1-inch
-sections
1 1/2 c Fresh mushrooms; sliced
1/2 c Bamboo shoots; sliced
6 -(up to)
8 Lily buds (soaked)
COMBO #6
1/4 lb Each Chinese white turnips
-and carrots; cut in strips
-and parboiled
1/4 lb Each; celery and leeks, cut
-in strips
These are only suggested combinations.
NOTE: The individual vegetables are added to the pot, according to their
specific cooking times. (See details in "Cooking Instructions for Specific
Vegetables".) Remember: the toughest vegetables are added first; the most
tender ones last.
12 -(up to)
16 Dried black mushrooms
-(soaked) and either:
6 Water chestnuts -or-
1 c Bamboo shoots; sliced
COMBO #3
1/2 lb Bean sprouts; blanched
1/2 lb Asparagus; cut in 1-inch
-sections
1 Celery stalk; cut in strips
COMBO #4
1/2 lb Bean sprouts; blanched
WITH ANY OF THE FOLLOWING
2 Tomatoes; peeled and cubed
2 Green peppers; seeded and
-cut in strips
1 c Preserved cabbage; cut in
-2-inch sections
COMBO #5
1/2 lb Chinese cabbage stems; cut
-in 2-inch sections
WITH ANY OF THE FOLLOWING
6 sl Of bacon; cut in 1-inch
-sections
1 1/2 c Fresh mushrooms; sliced
1/2 c Bamboo shoots; sliced
6 -(up to)
8 Lily buds (soaked)
COMBO #6
1/4 lb Each Chinese white turnips
-and carrots; cut in strips
-and parboiled
1/4 lb Each; celery and leeks, cut
-in strips
These are only suggested combinations.
NOTE: The individual vegetables are added to the pot, according to their
specific cooking times. (See details in "Cooking Instructions for Specific
Vegetables".) Remember: the toughest vegetables are added first; the most
tender ones last.
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