Title: Chinese Vegetables
Categories: Main dish, Digest, Oriental, Fatfree
Yield: 2 Servings

1/2 c Vegetable broth
2 c Fresh cauliflower florets
2 c Fresh broccoli florets
1/2 c Sliced celery
2 tb Diced ginger
10 oz Snow peas
1/2 c Sliced red pepper
12 Mushrooms sliced thinly
1/4 Head cabbage shredded
2 tb Tamari soy sauce
8 oz Can bamboo shoots
8 oz Can water chestnuts drained
-and diced
1 md Onion, sliced thin,
-separated
1/2 1 lb. can bean sprouts,

Bring broth to boil over high heat. Add cauliflower, broccoli, celery,
ginger, snow peas, and red pepper. Cook, stirring, 2-3 mins. Add mushrooms
and cabbage and continue to cook and stir 1-2 mins. Stir in remaining
ingredients and cook for 1 min. more over high heat, stirring. Reduce heat
and simmer 1 min. Serve immediately with rice. TAUB@vaxvmsx.babson.edu
From Fatfree Digest April-May 1994, Formatting by Sue Smith (using MMCONV)

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip