Ingredients
1 tsp vegetable oil
1 thin sliced gingeroot
1 garlic clove, crushed
2 cup chinese cabbage chopped
1 tsp salt
1/2 tsp sugar
1/4 tsp monosodium glutamate (optional)
1/4 cup canned chicken broth
1/2 cup pea pods
1/2 cup sliced bamboo shoots
1/2 cup thinly sliced mushrooms
Directions
Preheat a wok and swirl the vegetable oil around inside. Rub bottom
and sides with the gingeroot and garlic and discard. Place cabbage in
wok and stir. Add salt, sugar, monosoium glutamate, and chicken
broth. Stir and cover; cook for 3 munites. Add the peas pods, bamboo
shoots and mushrooms. Stir about 30 second and serve.
Temperature(s): HOT Effort: EASY Time: 00:15 Source: MADAME WU'S
GARDEN Comments: WILSHIRE BLVD, LOS ANGELES Comments: WINE: DRY WHITE
Servings: 4 servings
Chinese Mixed Vegetables B1 Recipe brought to you by Recipe Ideas
Categories: Asian; Chinese; Vegetable
The History of Recipes
It is possible to read the history of written recipes far back into distant history, in fact as far back as the Egypt of the Pharoahs, and maybe further still. However, generally, these old recipes were just very basic hieroglyphic recipes for preparing food.
The truth of the matter is, the oldest recipe discovered, according to food historians are some clay tablets in Sumerian which show the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel `wonderful`. As we move on, we have a couple of cookery books which were published in the 1300s ; a cookery book titled `Forme of Cury`, and another titled `Curye on Inglish`. Despite their titles, these two books are nothing to do with the indian curry that we all know today, but rather accounts of the types of food cooked for the rich. Later, in the fifteenth century, knights returning from the crusades brought us a variety of foods and herbs from the holy lands, including spices such as rosemary and coriander. The introduction of these new culinary ideas led to a surge in books on cookery, the majority of which still exist in private cookery archives. During the next few centuries, the rich families of Wesstern Europe competed to lay on the most extravagent meals, and consequentially chefs and their recipe collections were at a premium. However, it was during the 1800s that fine cooking and cookery books really came of age. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, devoted their lives to collating, trying out, and recording recipes that were common in the better off homes of the day. By the advent of the 20th century, cooking publications are highly popular mostly as a result of better eduction, increased leisure time and having more money to spend. The revolution that is television brings us TV cooks and the demand for the accompanying recipe books. Which pretty much brings us to the present day and the invention of the internet, permitting everybody to access thousands of recipes like the ones you can find on sites such as the one you are reading now. |
We hope you enjoy this Chinese Mixed Vegetables B1 recipe.
