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1 tsp. vegetable oil
1 thin slice gingerroot
1 clove garlic, crushed
2 cups Chinese cabbage, chopped
1 tsp. salt
1/2 tsp. sugar
1/4 tsp. MSG (optional)
1/4 cup canned chicken broth
1/2 cup pea pods
1/2 cup sliced bamboo shoots
1/2 cup thinly sliced mushrooms
Preheat a wok and swirl the vegetable oil around inside. Rub bottom and sides with the gingerroot and garlic and discard. Place cabbage in wok and stir. Add salt, sugar,MSG and chicken broth. Stir and cover; cook for 3 minutes. Add the peas pods, bamboo shoots and mushrooms. Stir about 30 second and serve.
1 thin slice gingerroot
1 clove garlic, crushed
2 cups Chinese cabbage, chopped
1 tsp. salt
1/2 tsp. sugar
1/4 tsp. MSG (optional)
1/4 cup canned chicken broth
1/2 cup pea pods
1/2 cup sliced bamboo shoots
1/2 cup thinly sliced mushrooms
Preheat a wok and swirl the vegetable oil around inside. Rub bottom and sides with the gingerroot and garlic and discard. Place cabbage in wok and stir. Add salt, sugar,MSG and chicken broth. Stir and cover; cook for 3 minutes. Add the peas pods, bamboo shoots and mushrooms. Stir about 30 second and serve.
