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 tablespoons grease
1 tablespoon minced pared fresh ginger root
REMEMBER: In addition to or in area of the kept in mind veggies, sliced carrots, zucchini, green beans or green bell peppers may be made use of.
Cool veggies. Cut broccoli stalks into thin strips 2 inches long and 1/4 inch big. Peel yellow onions, cut into wedges and many layers.
Consist of all remaining veggies. Gamble till veggies are totally covered. Cover wok and establish till veggies are crisp-tender, 2 to 3 minutes.
Gamble till veggies are entirely covered. Cover wok and prepare till veggies are crisp-tender, 2 to 3 minutes.
Gamble till veggies are totally covered. Cover wok and prepare till veggies are crisp-tender, 2 to 3 minutes.
Gamble till veggies are completely covered. Cover wok and prepare up until veggies are crisp-tender, 2 to 3 minutes.
Gamble till veggies are definitely covered. Cover wok and establish till veggies are crisp-tender, 2 to 3 minutes.
Consist of all remaining veggies. Gamble till veggies are totally covered. Cover wok and establish till veggies are crisp-tender, 2 to 3 minutes.
Gamble till veggies are definitely covered. Cover wok and establish till veggies are crisp-tender, 2 to 3 minutes.