|
|
Yield:
4 Servings
Ingredients:
| |
COMBO #1 ---------------- |
| 1 cup |
Fresh mushrooms, sliced |
| 1/2 cup |
Bamboo shoots, sliced |
| 1 lb |
Spinach leaves, left whole |
| |
----------------- COMBO #2 ---------------- |
| 12 x |
-(up to) |
| 16 x |
Dried black mushrooms (soaked) and either: |
| 6 x |
Water chestnuts -or- |
| 1 cup |
Bamboo shoots, sliced |
| |
----------------- COMBO #3 ---------------- |
| 1/2 lb |
Bean sprouts, blanched |
| 1/2 lb |
Asparagus, cut in 1-inch sections |
| 1 x |
Celery stalk, cut in strips |
| |
----------------- COMBO #4 ---------------- |
| 1/2 lb |
Bean sprouts, blanched |
| |
----------------- WITH ANY OF THE FOLLOWING ---------------- |
| 2 x |
Tomatoes, peeled and cubed |
| 2 x |
Green peppers, seeded and cut in strips |
| 1 cup |
Preserved cabbage, cut in 2-inch sections |
| |
----------------- COMBO #5 ---------------- |
| 1/2 lb |
Chinese cabbage stems, cut in 2-inch sections |
| |
----------------- WITH ANY OF THE FOLLOWING ---------------- |
| 6 slc |
Of bacon, cut in 1-inch sections |
| 1/2 cup |
Fresh mushrooms, sliced |
| 1/2 cup |
Bamboo shoots, sliced |
| 6 x |
-(up to) |
| 8 x |
Lily buds (soaked) |
| |
----------------- COMBO #6 ---------------- |
| 1/4 lb |
Each Chinese white turnips and carrots, cut in strips and parboiled |
Instructions:
Instructions: 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.
Email this Recipe:
If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.
|