- 1 pound [454 g] fresh broccoli
- 8 ounces [227 g] fresh spinach
- 8 ounces [227 g] fresh pea pods
or
1 [6-ounce / 170-g] pack frozen pea pods, thawed
- 4 stalks celery
- 2 medium yellow onions
- 8 green onions
- 3/4 cup [190 mL] water
- 1 tablespoon [15 mL] instant chicken broth granules
- 2 tablespoons [30 mL] vegetable oil
- 1 tablespoon [15 mL] pared minced fresh ginger root
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- Clean vegetables.
- Cut broccoli tops into flowerets, broccoli stalks into thin 2-inch [5-cm] long 1/4-inch [1-cm] wide strips.
- Coarsely chop spinach.
- Remove ends and strings from pea pods.
- Slice celery into 1/2-inch [1.3cm] thick diagonal slices.
- Peel then cut yellow onions into wedges; separate layers.
- Slice green onions into thin diagonal slices.
- Combine water and chicken broth granules.
- Heat oil, into a wok, over high heat.
- Add broccoli strips, yellow onion wedges and minced ginger root; stir-fry 1 minute.
- Add broccoli flowerettes, chopped spinach, pea pods and celery and green onion slices; toss lightly.
- Pour in water mixture.
- Toss until vegetables are completely coated.
- Cook until boiling.
- Cover wok and cook until vegetables are crisp-tender, for 2 to 3 minutes.
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