Chinese Vegetables
Chinese Vegetables
1 pound fresh broccoli
8 ounces fresh spinach
8 ounces fresh pea pods or 1 (6 ounce) package
frozen pea pods, thawed
4 stalks celery ginger root
2 medium yellow onions
8 scallions
3/4 cup water
1 tablespoon instant chicken bouillon granules
2 Tbspvegetable oil
1 tablespoon minced pared fresh ginger root
NOTE: In addition to or in place of the listed vegetables, sliced carrots, zucchini, green beans or green bell peppers may be used
Clean vegetables
Cut broccoli tops into florets
Cut broccoli stalks into thin strips 2 inches long & 1/4 inch wide
Chop spinach coarsely
Remove ends & strings from pea pods
Cut celery into 1/2-inch diagonal slices
Peel yellow onions, cut into wedges & separate layers
Cut scallions into thin diagonal slices
Combine water & bouillon
Heat oil in wok over high heat
Add broccoli stalks, onion wedges & ginger
Stir fry 1 minute
Add all remaining vegetables
Toss lightly
Add water mixture
Toss until vegetables are completely coated
Cook until liquid boils
Cover wok & cook until vegetables are crisp-tender, 2 to 3 min
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