Mixed Vegetables In A Wok
Print This Recipe
The ancient art of Chinese stir-frying has become a popular cooking method in the United States. You will find that the vegetables stay flavorful, crisp, and bright and that they retain most of their valuable nutrients. This combination of carrots, green beans, celery and mushrooms - is a mixture that's anything but boring!
INGREDIENTS
1/2 pound fresh young green beans
2 medium carrots
2 ribs celery
1/4-pound fresh mushrooms
1 quart water
Salt
3 tablespoons butter
2 tablespoons vegetable oil
1 tablespoon lemon juice
1/2 teaspoon sugar
Ground pepper
2 tablespoons chopped parsleyPREPARE VEGETABLES - Arrange vegetables on a tray as they are prepared in order of cooking. Trim ends from green beans; slice carrots diagonallly to yield 1 cup; thinly slice celery diagonally to yield 1 cup; wash and slice mushrooms lengthwise through stems.
Put water in a 3-quart saucepan and add 1/2 teaspoon salt. Bring water to a boil over high heat. When water is boiling rapidly; add green beans, all at once. Return water to a boil; cover pan and cook 5 minutes. Drain beans; run under cold water to stop cooking; drain again.
Put the butter and oil in a skillet or wok and heat over moderately high heat until the oil is very hot but not smoking. Add the carrots and stir with two wooden spoons for 3 to 4 minutes or until tender.
Add celery to carrots in skillet and cook, stirring constantly with the wooden spoons, for about 2 minutes longer. Stir in the well-drained beans and the sliced mushrooms. Cook for 2 minutes longer, stirring constantly with the wooden spoons.
At this point, the vegetables should be tender-crisp and just the right consistency for eating. Add the lemon juice and sugar; stir to mix well. Add a sprinkling of salt and pepper and taste the vegetable mixture. Add more seasonings, if desired.
Remove skilleet or wok from heat and immediately transfer vegetable mixture to a heated serving bowl. Be sure you don't overcook the vegetables (they should be bright and crisp, not limp). Sprinkle with chopped parsley and serve immediately.
Makes 4 to 6 servings