Basic Stir Fried Vegetable Combinations Recipe

• 1 c. Fresh mushrooms, sliced
• 1/2 c. Bamboo shoots, sliced
• 1 lb Spinach leaves, left whole
• 12 x -(up to)
• 16 x Dry black mushrooms (soaked) and either:
• 6 x Water chestnuts -or possibly-
• 1 c. Bamboo shoots, sliced
• 1/2 lb Bean sprouts, blanched
• 1/2 lb Asparagus, cut in 1-inch sections
• 1 x Celery stalk, cut in strips
• 1/2 lb Bean sprouts, blanched
• 2 x Tomatoes, peeled and cubed
• 2 x Green peppers, seeded and cut in strips
• 1 c. Preserved cabbage, cut in 2-inch sections
• 1/2 lb Chinese cabbage stems, cut in 2-inch sections
• 6 slc Of bacon, cut in 1-inch sections
• 1 1/2 c. Fresh mushrooms, sliced
• 1/2 c. Bamboo shoots, sliced
• 6 x -(up to)
• 8 x Lily buds (soaked)
• 1/4 lb Each Chinese white turnips and carrots, cut in strips and parboiled
• 1/4 lb Each, celery and leeks, cut in strips

1. These are only suggested combinations.
2. NOTE: The individual vegetables are added to the pot, according to their specific cooking times.
3. (See details in "Cooking Instructions for Specific
4. Vegetables".)
5. Remember: the toughest vegetables are added first; the most tender ones last.

fresh mushrooms, bamboo shoots, spinach, black mushrooms, water, shoots, sprouts, sections, celery stalk, sprouts, tomatoes, green peppers, cabbage, cabbage stems, bacon, fresh mushrooms, bamboo shoots, buds, carrots, celery

Taken from cookeatshare.com/recipes/basic-stir-fried-vegetable-combinations-79878 (may not work)