Chinese Vegetables

Title:
Chinese Vegetables

Yield:
2 Servings

Categories:
Main
Dishes,
Oriental,
Fat-Free




Ingredients:





   1/2 c  Vegetable broth


     2 c  Fresh cauliflower florets


     2 c  Fresh broccoli florets


   1/2 c  Sliced celery


     2 tb Diced ginger


    10 oz Snow peas


   1/2 c  Sliced red pepper


    12    Mushrooms sliced thinly


   1/4    Head cabbage shredded


     2 tb Tamari soy sauce


     8 oz Can bamboo shoots


     8 oz Can water chestnuts drained


          -and diced


     1 md Onion, sliced thin,


          -separated


   1/2    1 lb. can bean sprouts,






 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. TAUB@vaxvmsx.babson.edu


 From Fatfree Digest April-May 1994, Formatting by Sue Smith (using MMCONV)


 


 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip