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Conpoy with VegetablesFish and Seafood
| Conpoy with Vegetables |
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Ingredients:
3 conpoy soaked overnight
1 cup chicken broth
1 cup string beans, simmered for two minutes in the broth or water, then angle cut in one-inch lengths, the ends discarded if not young
5 water chestnuts, cut in thin sliced circles
1 stalk celery, angle-cut in half-inch pieces, each cut in half the long way
1/4 red pepper, seeded, then angle-cut in half-inch strips
3 Tablespoons vegetable oil
1 clove fresh garlic, peeled and mashed
3 slices fresh ginger, peeled and slivered
1 Tablespoon sesame oil
Preparation:
1. Prepare conpoy simmering it in chicken broth for
half an hour, then pull it apart into thin strips.
2. Heat a wok or fry-pan, add the oil, they stir-fry the
four vegetables for one minute, then stir in half the
conpoy stir for two minutes, and put in a pre-heated
bowl.
3. Sprinkle the rest of the conpoy on top, and serve.
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