Chinese Vegetable Recipe

Kitchen Table

February/March 1997
By The Herb Companion staff 
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Serves 4
Serve this chinese vegetable recipe over rice and fresh ginger for a satisfying vegetarian entrée.

RELATED CONTENT

  • 2 tablespoons peanut oil
  • 2 tablespoons fresh ginger, finely chopped
  • 1 medium white onion, cut into wedges
  • 1 cup chopped broccoli
  • 1 red bell pepper, thinly sliced
  • 11/2 cups snow peas
  • 3 stalks celery, sliced diagonally
  • 1 cup chopped Napa cabbage
  • 1/4 cup dry sherry
  • 1/2 cup vegetable stock
  1. Heat the oil in a sauté pan over medium-high heat. Sauté the ginger for 1 minute. Stir in the onion, broccoli, and pepper, and sauté 1 minute longer. Stir in the snow peas, celery, and cabbage, and sauté 1 minute longer. Stir in the sherry and vegetable stock.
  2. Bring to a boil, reduce the heat, cover, and simmer 3 minutes longer, or until the vegetables are crisp-tender.

— Ron Duff, Austin, Texas

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