Recipe - Stir-Fried Chicken Vegetable Combos

COMBO #1
1 cup Onions
2 Tomatoes

COMBO #2
One fourth pound Fresh mushrooms
6 Dried black mushrooms

COMBO #3
(soaked)
One half pound Fresh mushrooms
One half pound Chinese cabbage

COMBO #4
One fourth pound Fresh mushrooms
2 Celery stalks
1 cup Walnut meats

COMBO #5
One fourth pound Fresh mushrooms
One half cup Bamboo shoots

COMBO #6
6 Dried black mushrooms
(soaked)
One half cup Bamboo shoots
1 cup Walnut meats (optional)

COMBO #7
One half cup Mushrooms
One half cup Bamboo shoots
1 cup Celery
One fourth cup Water chestnuts
One half cup Almond or walnut meats
(optional)
2 tablespoon Green peas (optional)

COMBO #8
1 Cucumber
One fourth pound Fresh mushrooms
6 Water chestnuts
1 cup Celery

COMBO #9
One half cup Canned button mushrooms
1 cup Celery
1 cup Peas
One half cup Onions
One half cup Water chestnuts (optional)
One half cup Almond meats (optional)

COMBO #10
1 Cucumber
One half cup Bamboo shoots
1 cup Peas

COMBO #11
One half cup Asparagus
One half cup Bamboo shoots
1 cup Bean sprouts

COMBO #12
2 Green peppers
3 Celery stalks
8 Scallion stalks

COMBO #13
1 Green pepper
1 Red pepper
10 Water chestnuts
1 Onion

COMBO #14
1 Green pepper
1 Chinese turnip
4 Water chestnuts
1 Onion
One half cup Bamboo shoots
One half cup Almond meats (optional)

These are suggested vegetable combinations for use with "Basic StirFried
Chicken #1/#2" recipes.

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