Makes 4 to 6 servings
|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.
- 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.
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