Ingredients
1 tsp vegetable oil
1 thin sliced gingeroot
1 clove garlic, 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 Recipe brought to you by Recipe Ideas
Categories: Asian; Chinese; Vegetable
The History of Recipes
Food historians have found proof that recipes existed back into history, in truth as far as pharonic Egypt, and quite possibly further than that. In practice though, generally, these old cook books were just basic hieroglyphic or cunieform recipes for preparing meals.
Interestingly, the most ancient recipe found, according to Professor Solomon Katz, is a collection of tablets in Sumerian which recount the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel `blissful`. Later on, in Roman times 25BC a man called Apicius compiled a number of scripts which described recipes prepared by wealthy Romans. In his scrolls, Apicius recounts how the meals were separated into hors d`oeuvres, main course and dessert, something we still use today. Additionally, he describes how the cooks of Roman times made use of a wide range of aromatic flavours, including some familiar names such as bay, rue and asafoetida. During the succeeding few hundred years, the wealthy families of Wesstern Europe tried to lay on the most extravagent meals, and as a result the best cooks and their collection of recipes were highly sought after. Notwithstanding that, it wasn`t until the nineteenth century that haute cuisine and recipe books really came of age. Mrs Beeton in the UK, and Fannie Farmer in the US, dedicated years of their lives to assembling, trying out, and writing down popular recipes of the day. Like it or not, the introduction of television brought us celebrity chefs and the demand for the accompanying recipe books. Which pretty much brings us up to date and the internet revolution, allowing everybody to search through thousands of recipes just like those on sites such as the one you are reading now. |
We hope you enjoy this Chinese Mixed Vegetables recipe.
