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
KEEP IN MIND: In addition to or in location of the noted veggies, chopped carrots, zucchini, green beans or green bell peppers might be utilized.
Tidy veggies. Cut broccoli stalks into thin strips 2 inches long and 1/4 inch large. Peel yellow onions, cut into wedges and different layers.
Include all staying veggies. Toss up until veggies are entirely covered. Cover wok and cook up until veggies are crisp-tender, 2 to 3 minutes.
Tidy veggies. Cut broccoli stalks into thin strips 2 inches long and 1/4 inch broad. Include all staying veggies. Toss up until veggies are entirely covered. Cover wok and cook up until veggies are crisp-tender, 2 to 3 minutes.