Chinese Vegetables - cooking recipe
Ingredients
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1 large yellow onion, cut into wedges and separated
4 ounces fresh snow peas
2 stalks celery, diagonally cut into 1/2-inch pieces
1/2 bunch green onion, cut into 1-inch pieces
4 ounces shredded carrots
1 bunch fresh broccoli, trimmed and cut into florets
3/4 cup warm water
1 tablespoon instant chicken bouillon granules
2 tablespoons canola oil
1 tablespoon minced fresh ginger
Preparation
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Combine water and bouillon granules and set aside.
Heat oil in wok or large skillet over high heat and add onions, broccoli, celery, ginger and carrots stir fry 2-3 minutes. Add snow peas and stir fry another minute or so. Add green onions and fry just another minute.
Add bouillon mixture, bring to a boil, cover and cook until vegetables are crisp-tender, approximately 2-3 minutes. You can use any vegetables you want with this. Enjoy!
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