Name: Stir-Fried Mixed Vegetables
Cuisine: Chinese
Ingredients: 3-4 scallions, cut into 2-inch sections, white and green parts separated; 2-3 teaspoons thin soy sauce; 3-4 thin slices fresh ginger, peeled; 12 ounces green cabbage, cored and cut into fairly large pieces (about 5 cups); 2 teaspoons salt; 6 ounces green beans, trimmed and halved crossways if long (about 1¼ cups); 5 tablespoons vegetable oil; 4 ounces canned bamboo shoots, cut into both large and thin slices; 6 ounces carrots, peeled and cut into both large and thin slices (2½ medium-sized)

Preparation info

Difficulty
Easy

Appears in

Homestyle Chinese Cooking

By Yan-Kit So

Published 1997

About

The choice of vegetables to stir-fry together is really up to you. Be imaginative: Give the dish a visual appeal; also make some contrast of texture among the vegetables. Take this recipe as a guideline, and add or subtract a vegetable as you like. When the vegetables are leafy and tender, there is no need to blanch them either.

Ingredients

2 teaspoons salt
5 tablespoons vegetable oil
6 ounces

Method

Pour a kettle of boiling water into the wok and bring to a boil. Add 1½ teaspoons of the salt and 1½ tablespoons of the oil. Add the green beans, return to a boil, then continue to blan

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Stir-Fried Mixed Vegetables

Ingredients

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