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Email"The Chinese technique for cooking vegetables is fast, doesn't waste nutrients, and preserves their flavor and color Americans spoil vegetables by cooking them in a lot of water and then throwing the water away.
Yield: Serves 4.
- 3 tablespoons cooking oil
- 2 cups shredded Chinese cabbage
- 1/2 cup sliced mushrooms
- 1/2 cup finely sliced bamboo shoots (use canned shoots, drained)
- 1/2 green pepper, cut into thin strips
- 1 cup chicken broth
- 1 scant teaspoon salt
- 1/2 teaspoon sugar
- 1 tablespoon cornstarch dissolved in 3 tablespoons water
Heat oil. When very hot, add cabbage, mushrooms, bamboo shoots, and green pepper. Stir-fry for 2 to 3 minutes. Add broth, salt, and sugar, and cook for 3 to 4 minutes. Stir in cornstarch and water mixture. As soon as sauce is slightly thick, serve with steamed rice.
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