Chinese Vegetables
- 1/2 c Vegetable broth
- 2 c Fresh cauliflower florets
- 2 c Fresh broccoli florets
- 1/2 c Sliced celery
- 2 tb Diced ginger
- 10 oz Snow peas
- 1/2 c Sliced red pepper
- 12 Mushrooms sliced thinly
- 1/4 Head cabbage shredded
- 2 tb Tamari soy sauce
- 8 oz Can bamboo shoots
- 8 oz Can water chestnuts drained
- -and diced
- 1 md Onion, sliced thin,
- -separated
- 1/2 1 lb. can bean sprouts,
Bring broth to boil over high heat. Add cauliflower, broccoli, celery,
ginger, snow peas, and red pepper. Cook, stirring, 2-3 mins. Add mushrooms
and cabbage and continue to cook and stir 1-2 mins. Stir in remaining
ingredients and cook for 1 min. more over high heat, stirring. Reduce heat
and simmer 1 min. Serve immediately with rice. TAUB@vaxvmsx.babson.edu
From Fatfree Digest April-May 1994, Formatting by Sue Smith (using MMCONV)
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip
ginger, snow peas, and red pepper. Cook, stirring, 2-3 mins. Add mushrooms
and cabbage and continue to cook and stir 1-2 mins. Stir in remaining
ingredients and cook for 1 min. more over high heat, stirring. Reduce heat
and simmer 1 min. Serve immediately with rice. TAUB@vaxvmsx.babson.edu
From Fatfree Digest April-May 1994, Formatting by Sue Smith (using MMCONV)
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip
