Recipe - Basic Stir-Fried Vegetable Combinations

COMBO #1
1 cup Fresh mushrooms; cut or sliced up
One half cup Bamboo shoots; cut or sliced up
1 pound Spinach leaves; left whole

COMBO #2
12 (up to)
16 Dried black mushrooms
(soaked) and either:
6 Water chestnuts or
1 cup Bamboo shoots; cut or sliced up

COMBO #3
One half pound Bean sprouts; blanched
One half pound Asparagus; cut in 1inch
sections
1 Celery stalk; cut in strips

COMBO #4
One half pound Bean sprouts; blanched

WITH ANY OF THE FOLLOWING
2 Tomatoes; peeled and cubed
2 Green peppers; seeded and
cut in strips
1 cup Preserved cabbage; cut in
2inch sections

COMBO #5
One half pound Chinese cabbage stems; cut
in 2inch sections

WITH ANY OF THE FOLLOWING
6 sl Of bacon; cut in 1inch
sections
1 One half cup Fresh mushrooms; cut or sliced up
One half cup Bamboo shoots; cut or sliced up
6 (up to)
8 Lily buds (soaked)

COMBO #6
One fourth pound Each Chinese white turnips
and carrots; cut in strips
and parboiled
One fourth pound Each; celery and leeks, cut
in strips

These are only suggested combinations.

NOTE: The individual vegetables are added to the pot, according to their
specific cooking times. (See details in "Cooking Instructions for Specific
Vegetables".) Remember: the toughest vegetables are added first; the most
tender ones last.

From The Thousand Recipe Chinese Cookbook, ISBN 0517658704. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.