Fried mixed vegetables

Fried mixed vegetables

By
From
The Margaret Fulton Cookbook
Serves
2-4
Photographer
Geoff Lung

Ingredients

Quantity Ingredient
2 varieties chinese cabbage
6 dried mushrooms, soaked in hot water for 20 minutes
250g fresh bean sprouts
or 125g bamboo shoots
3 tablespoons oil
3 tablespoons chicken stock
1 teaspoon salt
1 teaspoon sugar
2 teaspoons light soy sauce

Method

  1. Wash the cabbage well and drain. Cut into short lengths. Remove the stems from the mushroom, and cut into strips. Remove the tails from the bean sprouts, or cut the bamboo shoots into strips.
  2. Heat the oil and fry the cabbage first, then add the mushrooms and sprouts, and fry for 5 minutes. Add the stock, then the seasonings. Mix well. Do not cook for too long. The vegetables must be tender, but still crisp. Serve hot.
Tags:
The Margaret Fulton Cookbook
Margaret
Fulton
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