Mixed Chinese Greens Recipe
Servings: 4
Ingredients
- 8 x Dry black mushrooms
- 2 tsp Vegetable oil
- 1/2 tsp Crushed ginger root
- 1 c. Sliced broccoli
- 1 c. Sliced celery
- 1/2 c. Sliced bamboo shoots
- 1/2 c. Button mushrooms
- 1 x Green pepper, sliced thinly
- 1 x Tomato, quartered and seeded
- 1/2 c. Straw mushrooms
- 1 c. Chinese celery cabbage
- 2 Tbsp. Cooking wine
- 1/2 c. Chicken stock (see wonton soup recipe)
- 1 Tbsp. Cornstarch, mixed with
- 2 Tbsp. Cool water
- 1 tsp Light soy sauce
- 1/2 tsp Crushed fresh garlic
- Â Â Salt and pepper to taste
- 1 tsp Sesame seed oil
Directions
- Soak the black mushrooms in warm water 10 min. Drain and remove tough stems. Heat the oil in a wok over high heat. When it is medium-warm, add in the ginger and garlic and stirfry a few seconds. Add in the broccoli, celery, bamboo shoots, black mushrooms, button mushrooms, green pepper, tomato, straw mushrooms and celery cabbage. Stir-fry 3 min. Add in the wine and Chicken Stock. Stir in the cornstarch mix till thickened. Add in the soy sauce, salt, pepper, and sesame seed oil. Stir to mix and serve immediately. Do not overcook the vegetables. They should be crisp, yet cooked.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 208g | |
| Recipe makes 4 servings | |
| Calories 75 | |
| Calories from Fat 28 | 37% |
| Total Fat 3.19g | 4% |
| Saturated Fat 0.32g | 1% |
| Trans Fat 0.06g | |
| Cholesterol 0mg | 0% |
| Sodium 283mg | 12% |
| Potassium 421mg | 12% |
| Total Carbs 9.26g | 2% |
| Dietary Fiber 2.8g | 9% |
| Sugars 3.01g | 2% |
| Protein 3.73g | 6% |
