💾 Archived View for tilde.pink › ~bencollver › recipe › ascii › ethnic › asia › chinese › chinese-ve… captured on 2022-06-11 at 21:59:07.
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Date: Thu, 12 May 94 15:56:07 CDT From: TAUB@vaxvmsx.babson.edu Chinese Vegetables 1/2 cup vegetable broth 2 cups fresh cauliflower florets 2 cups fresh broccoli florets 1/2 cup sliced celery 2 Tbsp. diced ginger 10 oz. snow peas 1/2 c. sliced red pepper 12 mushrooms sliced thinly 1/4 head cabbage shredded 2 Tbsp. Tamari soy sauce 8 oz. can bamboo shoots, 8 oz. can water chestnuts drained and diced drained and sliced thinly 1 med. onion, sliced thin, separated 1/2 of 1 lb. can bean sprouts, into rings drained and rinsed Bring broth to boil over high heat. Add cauliflower, broccoli, celery, ginger, snow peas, and red pepper. Cook, stirring, 2-3 mins. Add mushrooms and cabbage and continue to cook and stir 1-2 mins. Stir in remaining ingredients and cook for 1 min. more over high heat, stirring. Reduce heat and simmer 1 min. Serve immediately with rice.