Wayne Gisslen

Stir-Fried Mixed Vegetables

Preparation info
  • Portions:

    16

    • Difficulty

      Easy

Appears in
Professional Cooking: 8th Edition
Professional Cooking

By Wayne Gisslen

Published 2014

  • About

Ingredients

U.S. Metric Ingredients
1½ lb

Method

Procedure

  1. Cut off the root end of the cabbage and separate the leaves. Cut out the thick center ribs, then cut them crosswise into 2-in. (5-cm) chunks. Cut the thin, leafy