1 tablespoon vegetable oil
2 scallions, trimmed, and cut crosswise into 1/2-inch thick pieces
1 1/2 cups sliced Napa cabbage
1/4 cup sliced celery
1/4 cup bean sprouts
1/4 teaspoon granulated sugar
1/2 cup chicken broth
1/2 tablespoon soy sauce
1 teaspoon Oriental sesame oil
1/2 tablespoon cornstarch, dissolved in 1 tablespoon cold water
Red pepper flakes, to taste
1/4 pound cooked vermicelli noodles
In a large heavy skillet heat the vegetable oil until it is hot but not smoking and in it stir-fry the scallions, cabbage, celery and bean sprouts for 3 minutes, or until the cabbage is wilted. Add the sugar, broth, soy sauce, and sesame oil and simmer the mixture, covered, for 3 minutes.
Stir the cornstarch mixture, stir it into the vegetable mixture, and bring the liquid to a boil. Season to taste with red pepper flakes. Simmer until heated through and serve over noodles.
Yields 1 serving.
Posted by GayleL at Recipe Goldmine 4/23/02 9:02:42 pm.
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