INGREDIENTS
3/4
cup water
1
tablespoon instant chicken bouillon granules
2
tablespoons vegetable oil
1
pound fresh broccoli,* cut into florets and 2X1/4-inch strips, divided
2
medium yellow onions, chopped
1
tablespoon minced fresh ginger
8
ounces fresh snow peas
or 1 package (6 ounces) thawed frozen snow peas*, trimmed
8
ounces fresh spinach,* coarsely chopped
4
stalks celery,* diagonally cut into 1/2-inch pieces
8
green onions with tops,* diagonally cut into thin slices
*Or, use sliced carrots, zucchini, green beans or green peppers in addition to, or in place of, the listed vegetables.
PREPARATION:
- Combine water and bouillon granules in small bowl; mix well. Set aside.
- Heat oil in wok or large skillet over high heat. Add broccoli strips, yellow onions and ginger; stir-fry 1 minute. Add broccoli florets, snow peas, spinach, celery and green onions; toss lightly.
- Add bouillon mixture; mix lightly until vegetables are well coated. Bring to a boil; cover. Cook until vegetables are crisp-tender, 2 to 3 minutes.
This recipe appears in:
Chinese
