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Jalapeño-Lime Chicken
Learn how to make authentic Southwestern foods by following our easy-to-cook recipes that will help to spice up your next meal.
Chinese Vegetables
Yield: Makes 4 to 6 servings
Ingredients:
3/4
cup water
1
tablespoon instant chicken bouillon granules
2
tablespoons vegetable oil
1
pound fresh broccoli,* cut into florets and 2X1/4-inch strips, divided
2
medium yellow onions, chopped
1
tablespoon minced fresh ginger
8
ounces fresh snow peas or 1 package (6 ounces) thawed frozen snow peas*, trimmed
8
ounces fresh spinach,* coarsely chopped
4
stalks celery,* diagonally cut into 1/2-inch pieces
8
green onions with tops,* diagonally cut into thin slices
Preparation:
1.
Combine water and bouillon granules in small bowl; mix well. Set aside.
2.
Heat oil in wok or large skillet over high heat. Add broccoli strips, yellow onions and ginger; stir-fry 1 minute. Add broccoli florets, snow peas, spinach, celery and green onions; toss lightly.
3.
Add bouillon mixture; mix lightly until vegetables are well coated. Bring to a boil; cover. Cook until vegetables are crisp-tender, 2 to 3 minutes.
This recipe appears in:
Chinese
