Recipe - Stir-Fry Vegetable Combos

COMBO #1
2 cup Cabbage
3 Tomatoes

COMBO #2
1 cup Peas
6 Dried black mushrooms

COMBO #3
(soaked)
2 cup String beans
1 Tomato
1 Onion

COMBO #4
1 Head cauliflower
1 One half tablespoon Preserved sweet pickle
1 One half tablespoon Preserved sweet ginger

COMBO #5
2 cup Celery
1 cup Carrots
One half cup Peas
One fourth cup Almonds

COMBO #6
One half cup Water chestnuts
One half cup Onions
4 Dried black mushrooms
(soaked)
1 Green pepper
1 cup Bean sprouts

COMBO #7
2 cup Celery
1 cup Fresh mushrooms
One half cup Bamboo shoots
One fourth cup Water chestnuts
One fourth cup Peas

COMBO #8
2 Green peppers
One fourth pound Fresh mushrooms
1 Tomato
One half cup Onons

COMBO #9
2 Green peppers
2 Tomatoes
1 Onion
1 tablespoon Fermented black beans

COMBO #10
(soaked)
2 cup Lotus root
1 cup Chinese cabbage
1 cup Celery
One half cup Bamboo shoots
1 Onion

COMBO #11
2 cup Chinese lettuce
2 cup Onion
2 Green peppers
One half cup Lily buds (soaked)
2 tablespoon Cloud Ear mushrooms (soaked)

These are suggested vegetable combinations for "Stirfried Pork #1" and
"Stirfried Pork #2".

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