Braised Chinese Vegetables
Braised Chinese Vegetables is an impressive dinner. Made with 6 dried mushrooms, 1/4 c. dried lily buds, 2 tbsp. cooking oil, 2 c. chopped bok choy and 1 1/2 c. fresh pea pods or 1 (6 oz.) pkg. frozen pea pods, thawed, this recipe delivers authentic, satisfying flavors. Bursting with flavor in every bite.
π Recipe adapted from RecipeNLG-Full
Soak dried mushrooms and lily buds in enough water to cover for 30 minutes; squeeze and drain well.
Chop mushrooms; discard stems.
Cut lily buds into thirds.
Preheat wok or large skillet over high heat.
Add oil; stir-fry bok choy, pea pods, bean sprouts and water chestnuts in hot oil for 2 minutes.
Add mushrooms, lily buds, 1/2 cup water, soy sauce, bouillon granules and sugar.
Cover and cook for 5 minutes.
Blend dry sherry into cornstarch.
Stir into vegetable mixture.
Cook and stir until thickened and bubbly.
Serve at once.
Serves 6.
π· Perfect Pairings
Complete your meal with these
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