Mixed Vegetables Recipe

Name: Mixed Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 dried black mushrooms; 1/2 cup cabbage; 1 carrot; 1/2 cup bamboo shoots; 1 cucumber; 1/4 cup snow peas; 1/2 cup stock; 1/2 teaspoon salt; 1 teaspoon sugar; 2 teaspoons soy sauce; 4 tablespoons oil

Servings: persons

5 dried black mushrooms
1/2 cup cabbage
1 carrot
1/2 cup bamboo shoots
1 cucumber
1/4 cup snow peas
1/2 cup stock
1/2 teaspoon salt
1 teaspoon sugar
2 teaspoons soy sauce
4 tablespoons oil

1
Soak dried mushrooms.
2
Cut cabbage in 2-inch cubes and parboil. Cut carrot in 1-1/2 inch strips and parboil. Cut bamboo shoots in similar strips. Peel and slice cucumber.
3
Stem snow peas.
4
Combine stock, salt, sugar and soy sauce.
5
Heat oil. Add cabbage and stir-fry 2 to 3 minutes. Add remaining vegetables; stir-fry 2 to 3 minutes more.
6
Add stock mixture and heat quickly. Cook, covered, 3 to 4 minutes over medium heat. Serve at once.
7
VARIATION: Shred all the vegetables. Then, in step 4, stir-fry only 1 to 2 minutes. In step 5, add to heated stock 1/4 pound vermicelli (soaked), cut in 3-inch lengths.

194

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 5 dried black mushrooms, 1/2 cup cabbage, 1 carrot, 1/2 cup bamboo shoots, and more.

Yes, Mixed Vegetables falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Mixed Vegetables

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