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| Four
Precious Vegetables (Canton) |
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| Four Precious
Vegetables(Canton) 4 tablespoons vegetable oil 100 g (4 oz) canned bamboo shoots, drained and cut into 2.5 cm (1 inch) pieces 100 g (4 oz) carrots, peeled and cut into rings 100 g (4 oz) fresh mushrooms, left whole if small or quartered 100 g (4 oz) mangetout, peas, french beans or broccoli florets 1 teaspoon salt 1 tablespoon sugar 1 teaspoon sesame oil 1. Heat the oil in a wok, add the bamboo shoots and carrots and stir-fry for about 1 minute. 2. Add the remaining vegetables with the salt and sugar. Stir-fry together for about 1 1/2 minutes. Sprinkle with the sesame oil and serve hot or cold. |
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