Chinese Vegetables
1 pound fresh broccoli
8 ounces fresh spinach
8 ounces fresh pea pods or 1 (6 ounce) bundle
frozen pea pods, defrosted
4 stalks celery ginger root
2 medium yellow onions
8 scallions
3/4 cup water
1 tablespoon immediate chicken bouillon granules
2 tablespoons grease
1 tablespoon minced pared fresh ginger root
REMEMBER: In addition to or in location of the born in mind veggies, sliced up carrots, zucchini, green beans or green bell peppers might be utilized.
Cool veggies. Cut broccoli stalks into thin strips 2 inches long and 1/4 inch huge. Peel yellow onions, cut into wedges and numerous layers.
Include all staying veggies. Gamble till veggies are completely covered. Cover wok and develop till veggies are crisp-tender, 2 to 3 minutes.
Gamble till veggies are completely covered. Cover wok and prepare until veggies are crisp-tender, 2 to 3 minutes.
Gamble till veggies are entirely covered. Cover wok and prepare until veggies are crisp-tender, 2 to 3 minutes.
Gamble till veggies are entirely covered. Cover wok and prepare until veggies are crisp-tender, 2 to 3 minutes.
Cool veggies. Cut broccoli stalks into thin strips 2 inches long and 1/4 inch huge. Consist of all staying veggies. Gamble till veggies are absolutely covered. Cover wok and develop till veggies are crisp-tender, 2 to 3 minutes.