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Hong Kong-Style Vegetable Steam Wilt


Napa Cabbage

Cal-Organic Organic Carrots, Bag

Birds Eye Deluxe Broccoli Florets

Celery, Medium

Bok Choy

Organic Red Greenhouse Bell Pepper

Scallions

Roland Sherry Cooking Wine


You May Already Have
Yamasa Soy Sauce, Naturally Brewed




HONG KONG-STYLE VEGETABLE STEAM WILT
From "The Well-Filled Microwave Cookbook" by Susanna Hoffman and Victoria Wise



4 cups (14 ounces) shredded napa cabbage
7 cups mixed vegetables, such as carrots, mushrooms, broccoli, bok choy, red bell peppers, celery, and scallions, cut into 1/4-inch-wide strips or pieces
1/4 cup dry sherry
1/4 cup soy sauce


The Chinese consider vegetables as precious, to be prepared with as much care as fish or fowl. Sometimes they cook the vegetables alone, but far more commonly they artistically mingle two, three, four, or more. Cooked together, the vegetables must follow the same rule that applies to cooking them solo: Each must stay crisp and retain bright color, looking as fresh as it did before cooking. We offer a Chinese mixture, Hong Kong style. We give the recipe with napa cabbage as its basis; you can add to the dish whatever assortment of vegetables you desire. In the microwave the vegetables wilt in a fat-free simmer of soy sauce, sherry, and their own juice

Total Cooking Time: 9 minutes
Standing Time: None
Serves 4

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