Total Calories: 240
1. Prepare vegetables (see Basic Stir-Fried Vegetables: Specific Vegetable Cooking Instructions). Vegetables may be prepared individually, or as in Basic Stir-Fried Vegetables: Combinations. Mince or crush ginger root.
2. Combine stock, soy sauce and sugar.
3. Heat oil. Add salt, then ginger root, and stir-fry a few times. Add vegetable (adjust heat to prevent scorching). Stir-fry to coat with oil and heat through.
4. Add stock-soy mixture and heat quickly. Then simmer, covered, over medium heat until vegetable is done. (See Basic Stir-Fried Vegetables: Specific Vegetable Cooking Instructions.)
NOTE: All cooking times indicated in Basic Stir-Fried Vegetables: Specific Vegetable Cooking Instructions are approximate. They depend on the vegetable's tenderness, the way it's cut, the amount of heat and the type of pan used. Taste the vegetable to check for doneness: it should be tender but still crunchy.
* For the ginger root, substitute 1 garlic clove, minced or 1 scallion stalk, cut in 1/2-inch sections. (With stronger-tasting vegetables such as cabbage, ginger root is better than garlic.)
* For the oil, substitute chicken fat, bacon fat or lard. (Chicken fat is particularly good with Chinese cabbage and Chinese lettuce bacon fat with other varieties of lettuce.)
* For the mixture in step 2, substitute 1 teaspoon cornstarch, 1 teaspoon qugar, 1 teaspoon soy sauce, 2 tablespoons sherry, 1/2 cup water and 1 to 2 slices fresh ginger root, minced. (Omit the ginger root in step 3.)
* Omit the soy sauce in step 2. Then, after step 3, sprinkle the soy sauce over the vegetables and stir in. Add the stock and sugar as in step 4.
* After step 3, stir into the vegetables 1/4 to 1/2 teaspoon shrimp sauce.
* In step 4, add 1/4 cup dried shrimp or scallops (soaked), shredded. (The soaking water may be substituted for the stock.)
* After step 4, thicken the sauce with a cornstarch paste made of 1 teaspoon cornstarch and 2 tablespoons cold stock or water.
* Serve the vegetables garnished with blanched, toasted and coarsely chopped almonds or walnuts.
The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.
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