Chinese Vegetables

Ingredients

• 2 medium yellow onions
• 1 pound fresh broccoli*
• 8 oz. fresh snow peas OR 1 pkg. (6oz)thawed frozen snow peas*
• 3/4 cup water
• 1 tablespoon instant chicken bouillon granules
• 2 tablespoons vegetable oil
• 1 tablespoon minced fresh ginger
• 8 oz. 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.

Directions

1. Cut yellow onions into eight wedges; separate layers.

2. Trim woody stems from broccoli; discard.

3. Cut broccoli tops into florets.

4. Cut larger florets and stalks into 2x1/4-inch strips; set aside.

5. Trim snow peas and remove strings; set aside.

6. Combine water and bouillon granules in small bowl; mix well. Set aside.

7. Heat oil in wok or large skillet over high heat. Add yellow onions, broccoli strips and ginger; stir-fry 1 minute. Add broccoli florets, snow peas, spinach, celery and green onions; toss lightly.

8. 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.

Submitted 6/13/05.
Source: Cooking Class Chinese Cookbook
Submitted By: Linda Wilson
lwilson@gatecom.com
Chinese Vegetables