Chinese Vegetables Recipe
12-inch Dutch oven
16 briquettes on the lid
8 briquettes on the bottom
Baking time: 30 minutes
3 celery stalks cut diagonally in 1 inch slices
3 green onions, sliced
8 ounces fresh mushrooms, sliced
1 bag snow peas
1 bag sugar peas
1 teaspoon salt
1 10-ounce can cream of chicken soup
1 9.5-ounce can chow mein noodles or cooked rice
½ cup slivered almonds, toasted
¼ cup butter or margarine
1 cup chicken broth
INSTRUCTIONS
Ahead of time in a saucepan, cook celery in water until tender. Remove celery with a slotted spoon. Bring the celery water back to a boil. Add the sugar snap peas and snow peas and blanch for 3 minutes. Drain and run under cold water to stop the cooking. In a cast iron skillet, cook and stir the onions and mushrooms. In a large bowl combine celery, onions, mushrooms, chicken broth, and cream of chicken soup. Place in a 12- inch Dutch oven and bake at 350° for about 30 minutes. Stir in snow and sugar peas. Let simmer until heated through. Serve over chow mein noodles or rice. Top with toasted almonds. Makes 6-8 servings.
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