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MIXED CHINESE VEGETABLES
Makes 4 to 6 servings
1/2 head fresh broccoli
1/2 lb. fresh spinach
1/2 lb. fresh pea pods
4 stalks celery
2 carrots
2 medium onions
1 - 8 oz. can water chestnuts, sliced and drained
1 slice fresh ginger root, crushed
2 scallions
3/4 cup chicken broth
2 tablespoons vegetable oil
Cut broccoli tops into flowerets. Cut broccoli stalks in thin strips 2 inches
long. Chop spinach coarsely. Remove strings from pea pods. Cut celery
in 1/2 inch diagonal slices. Cut onions in wedges and separate layers.
Cut carrots and scallions in thin diagonal slices.
Heat oil in the Wok at 375°F. When the Indicator Light goes off, add
broccoli stalks, carrots, onion and ginger. Stir fry 1 minute. Add all
remaining vegetables. Toss lightly. Add chicken broth. Toss until vegeta-
bles are completely coated. Cook until liquid boils. Cover Wok and cook
until vegetables are crisp, yet tender, about 2 to 3 minutes.
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