Serves: 4
Total Calories: 240

1 pound vegetable
3 slices fresh ginger root
1/4 to 1/2 cup Stock, Chicken or favorite stock
1 tablespoon soy sauce
1/2 teaspoon sugar
2 tablespoons oils
1/2 teaspoon salt

1. Prepare vegetables (see Basic Stir-Fried Vegetables: Specific Vegetable Cooking Instructions). Vegetables may be prepared individually, or as in Basic Stir-Fried Vegetables: Combinations. Mince or crush ginger root.

2. Combine stock, soy sauce and sugar.

3. Heat oil. Add salt, then ginger root, and stir-fry a few times. Add vegetable (adjust heat to prevent scorching). Stir-fry to coat with oil and heat through.

4. Add stock-soy mixture and heat quickly. Then simmer, covered, over medium heat until vegetable is done. (See Basic Stir-Fried Vegetables: Specific Vegetable Cooking Instructions.)

NOTE: All cooking times indicated in Basic Stir-Fried Vegetables: Specific Vegetable Cooking Instructions are approximate. They depend on the vegetable's tenderness, the way it's cut, the amount of heat and the type of pan used. Taste the vegetable to check for doneness: it should be tender but still crunchy.

VARIATIONS:
* For the ginger root, substitute 1 garlic clove, minced or 1 scallion stalk, cut in 1/2-inch sections. (With stronger-tasting vegetables such as cabbage, ginger root is better than garlic.)
* For the oil, substitute chicken fat, bacon fat or lard. (Chicken fat is particularly good with Chinese cabbage and Chinese lettuce bacon fat with other varieties of lettuce.)
* For the mixture in step 2, substitute 1 teaspoon cornstarch, 1 teaspoon qugar, 1 teaspoon soy sauce, 2 tablespoons sherry, 1/2 cup water and 1 to 2 slices fresh ginger root, minced. (Omit the ginger root in step 3.)
* Omit the soy sauce in step 2. Then, after step 3, sprinkle the soy sauce over the vegetables and stir in. Add the stock and sugar as in step 4.
* After step 3, stir into the vegetables 1/4 to 1/2 teaspoon shrimp sauce.
* In step 4, add 1/4 cup dried shrimp or scallops (soaked), shredded. (The soaking water may be substituted for the stock.)
* After step 4, thicken the sauce with a cornstarch paste made of 1 teaspoon cornstarch and 2 tablespoons cold stock or water.
* Serve the vegetables garnished with blanched, toasted and coarsely chopped almonds or walnuts.

The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.

Nutritional Facts:

Serves: 4
Total Calories: 240
Calories from Fat: 83

More Recipes from the Thousand Recipe Chinese Cookbook Cookbook:
*Vegetable Dishes
Basic Buddhist Vegetable Dish
Basic Deep-Fried Bean Curd
Basic Stir-Fried Bean Curd
Basic Stir-Fried Vegetables
Basic Stir-Fried Vegetables: Combinations
Basic Stir-Fried Vegetables: Specific Vegetable Cooking Instructions
Basic Sweet-and-Pungent Vegetables
Braised Chinese Lettuce And Chestnuts
Braised Chinese Lettuce And Dried Shrimp
Braised Eggplant
Braised Eggplant With Bacon And Tomatoes
Braised Squash With Fish
Braised Squash: Fish Mixture
Braised Stuffed Bitter Melon
Braised Turnips With Meat Sauce
Creamed Chinese Cabbage
Deep-Fried Bamboo Shoots
Deep-Fried Bamboo Shoots And Salted Cabbage
Deep-Fried Bean Curd With Dried Shrimp Sauce
Deep-Fried Carrot Balls
Deep-Fried Potatoes And Carrots
Deep-Fried Simmered Winter Melon
Deep-Fried Stuffed Lotus Root
Food of the Forest
Hard Immortal Food
Miscellaneous Bean Curd
Mixed Vegetables I
Mixed Vegetables II
Mixed Vegetables III
Mixed Vegetables IV
Mixed Vegetables V
Mustard Cabbage And Meat Sauce
Simmered Cucumbers And Shrimp
Simmered Stuffed Green Peppers
Soft Immortal Food
Spinach And Peanuts
Steamed Bamboo Shoots With Chicken And Ham
Steamed Chinese Lettuce I
Steamed Chinese Lettuce II
Steamed Dried Mushrooms
Steamed Eggplant
Steamed Stuffed Bean Curd
Steamed Stuffed Bitter Melon
Steamed Stuffed Eggplant
Stir-Fried Asparagus With Egg Sauce
Stir-Fried Bamboo Shoots And Mushrooms
Stir-Fried Bean Curd with Chinese Sausages
Stir-Fried Bean Curd with Dried Mushrooms
Stir-Fried Bean Curd with Fresh Mushrooms
Stir-Fried Bean Curd with Roast Pork
Stir-Fried Bean Curd with Shrimp
Stir-Fried Bean Sprouts And Celery
Stir-Fried Bean Sprouts And Pork
Stir-Fried Bean Sprouts with Two Kinds of Peppers
Stir-Fried Cauliflower With Mushrooms And Water Chestnuts
Stir-Fried Celery And Mushrooms
Stir-Fried Chinese Cabbage And Dried Shrimp
Stir-Fried Chinese Cabbage And White Cheese
Stir-Fried Dried Mushrooms With Snow Peas And Bamboo Shoots
Stir-Fried Fragrant Eggplant
Stir-Fried Preserved Cabbage And Peas
Stir-Fried Sesame Cucumbers
Stir-Fried Snow Peas With Mushrooms
Stir-Fried Snow Peas With Pork, Mushrooms And Bamboo Shoots
Stir-Fried Spinach And Mushrooms
Stir-Fried Spinach And White Cheese
Stir-Fried String Beans And White Cheese
Stir-Fried Sweet-and Pungent Preserved Cabbage
Stuffed Cucumbers I
Stuffed Cucumbers II
Stuffed Cucumbers: Filling I
Stuffed Cucumbers: Filling II
Stuffed Eggplant: Filling I
Stuffed Eggplant: Filling II
Stuffed Green Pepper: Fish Stuffing
Stuffed Green Pepper: Pork Stuffing
Stuffed Green Pepper: Vegetable Stuffing
Stuffed Lotus Root: Filling
Sweet-and-Pungent Mustard Cabbage
Three Winters