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Mixed Chinese Vegetables
Makes 4 to 6 servings
1/2 head fresh broccoli
1/2 lb. fresh spinach
1/2 lb. fresh pea pods
4 stalks celery
2 carrots
2 medium onions
1 - 8 oz. can water chestnuts, sliced and drained
1 slice fresh ginger root, crushed
2 scallions
3/4 cup chicken broth
2 tablespoons vegetable oil
Cut broccoli tops into flowerets. Cut broccoli stalks in thin strips
2 inches long. Chop spinach coarsely. Remove strings from pea
pods. Cut celery in 1/2 inch diagonal slices. Cut onions in
wedges and separate layers. Cut carrots and scallions in thin
diagonal slices.
Heat oil in the Wok at 375°F (190°C). When the Indicator Light goes
off, add broccoli stalks, carrots, onion and ginger. Stir fry 1 minute.
Add all remaining vegetables. Toss lightly. Add chicken broth. Toss
until vegetables are completely coated. Cook until liquid boils.
Cover Wok and cook until vegetables are crisp, yet tender,
about 2 to 3 minutes.
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