Chinese Vegetables
Browse the recipe 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 |
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