TLC Cooking "Chinese Vegetables"

Chinese Vegetables

Chinese Vegetables

YIELD Makes 4 to 6 servings
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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

*Or, use sliced carrots, zucchini, green beans or green peppers in addition to, or in place of, the listed vegetables.

PREPARATION:

Combine water and bouillon granules in small bowl; mix well. Set aside.
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.
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

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