Basic Stir-Fried Vegetable Combinations

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Basic Stir-Fried Vegetable Combinations Ingredients

COMBO #1	WITH ANY OF THE FOLLOWING
1 c Fresh mushrooms; sliced	2 Tomatoes; peeled and cubed
1/2 c Bamboo shoots; sliced	2 Green peppers; seeded and
1 lb Spinach leaves; left whole	1 c Preserved cabbage; cut in
COMBO #2	COMBO #5
12 -(up to)	1/2 lb Chinese cabbage stems; cut
16 Dried black mushrooms	WITH ANY OF THE FOLLOWING
6 Water chestnuts -or-	6 sl Of bacon; cut in 1-inch
1 c Bamboo shoots; sliced	1 1/2 c Fresh mushrooms; sliced
COMBO #3	1/2 c Bamboo shoots; sliced
1/2 lb Bean sprouts; blanched	6 -(up to)
1/2 lb Asparagus; cut in 1-inch	8 Lily buds (soaked)
1 Celery stalk; cut in strips	COMBO #6
COMBO #4	1/4 lb Each Chinese white turnips
1/2 lb Bean sprouts; blanched	1/4 lb Each; celery and leeks, cut

Instructions for Basic Stir-Fried Vegetable Combinations

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. From , ISBN 0-517-65870-4. Downloaded from Glens MM Recipe Archive, http://www.erols.com/hosey.

Main Ingredient: VegetablesCuisine: Uncategorized

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