Fun See Vegetables Recipe




Fun See Vegetables Ingredients

6 medium dried black mushrooms
2 oz cellophane noodles (bean thread)
1/2 oz tiger lily buds
4 large stalks bok choy
4 oz chinese pea pods
4 oz block firm tofu
2 green onions (with tops)
5 tbsp vegetable oil
1 tsp finely chopped ginger root
1 tsp salt
1/2 cup sliced canned bamboo shoots, draine, d
1/2 cup sliced water chestnuts, drained
1/2 cup water
2 tbsp dark soy sauce
1/2 tsp sesame oil

A Recipe for
Fun See Vegetables

 

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This Fun See Vegetables recipe is one of many in our Meal Category.






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Although conventinal advice has been to use plastic cutting boards instead of wooden ones, there is an opinion that wooden surfaces may actually be better at preventing bacterial growth than plastic surfaces, which seem to harbor them. Whether you choose wood or plastic, use separate boards for raw and cooked foods, and make sure to clean and sterilize after each use. To sanitize cutting boards, wash with warm, soapy water, and then wash again with a solution of 2 to 3 teaspoons of household bleach in one quart of warm water. Rinse with plain hot water


This Recipe for Fun See Vegetables is one of thousands in the Recipes-to-go Meal Cookbook.


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This is a recipe for Fun See Vegetables from the recipe cookbook of Recipes-to-go (Meal)


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Fun See Vegetables recipe - a tasty recipe for you to add to your collection!

Food Tip
Although conventinal advice has been to use plastic cutting boards instead of wooden ones, there is an opinion that wooden surfaces may actually be better at preventing bacterial growth than plastic surfaces, which seem to harbor them. Whether you choose wood or plastic, use separate boards for raw and cooked foods, and make sure to clean and sterilize after each use. To sanitize cutting boards, wash with warm, soapy water, and then wash again with a solution of 2 to 3 teaspoons of household bleach in one quart of warm water. Rinse with plain hot water




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If you find any errors in this Fun See Vegetables recipe please inform us and we will amend the Fun See Vegetables recipe immediately


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Fun See Vegetables

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Fun See Vegetables Directions

Cellophane noodles are transparent noodles that cook into a silvery
spaghetti and are given crunch with water chestnuts and Chinese pea
pods.

Soak mushrooms in hot water 20 minutes or until soft. Drain. Rinse in
warm water. Drain. Squeeze out excess moisture. Remove and discard
stems. Cut caps into 1/2-inch pieces. Soak noodles in warm water 5
minutes. Drain. Cut noodles into 4-inch pieces. Soak tiger lily buds
in warm water about 5 minutes or until soft. Drain. Remove and
discard tips. Cut bok choy stems (with leaves) diagonally into
1/2-inch slices. Remove strings from pea pods. Place pea pods in
boiling water. Cover and cook 1 minute. Drain. Immediately rinse in
cold water. Drain. Cut tofu into halves and cut each half into
1/4-inch slices. Cut green onions diagonally into 2-inch pieces. Heat
wok or large heavy skillet until very hot. Add 2 tablespoons
vegetable oil and tilt wok to coat side. Add tofu and stir-fry
carefully 1 minute. Remove tofu from wok. Wash and thoroughly dry
wok. Heat wok until very hot. Add 3 tablespoons vegetable oil and
tilt wok to coat side. Add mushrooms, tiger lily buds, bok choy,
ginger root and salt. Stir-fry 1 minute. Add bamboo shoots and water
chestnuts. Stir-fry 1 minute. Stir in water and heat to boiling. Add
noodles and pea pods. Cook and stir 30 seconds. Add tofu, green
onions and soy sauce. Cook and stir 30 seconds. Stir in sesame oil.

(C) 1993 General Mills, Inc. PRODIGY GUEST CHEFS COOKBOOK

Converted by MMCONV vers. 1.50

Serves: 5

 

 

 

 

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