Chinese stir-fried vegetables over rice
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Onion -- thinly sliced |
| 1 | teaspoon | Minced garlic |
| 1 | teaspoon | Grated gingerroot |
| ¼ | cup | Dry sherry |
| 1 | cup | Sliced bok choy |
| ½ | cup | Broccoli florets -- broken |
| Into pieces | ||
| ½ | cup | Sliced mushrooms |
| ½ | cup | Red bell pepper -- |
| Julienned | ||
| ¼ | cup | Defatted Chicken Stock |
| 1 | cup | Mung bean sprouts |
| ½ | teaspoon | Chinese five-spice powder |
| 1 | tablespoon | Low-sodium soy or tamari |
| Sauce -- or to taste | ||
| 1 | tablespoon | Arrowroot powder |
Directions
1. In a wok or large skillet over medium-high heat, saute onion, garlic, and gingerroot in sherry for 5 minutes, stirring frequently. Add bok choy, broccoli, mushrooms, bell pepper, and broth. Cover and steam until vegetables are tender-crisp (about 5 minutes).
2. Add bean sprouts and cook 1 minute. In a small bowl combine five-spice, soy sauce, and arrowroot. Add to stir-fry and cook until mixture thickens (about 1 minute). Serve hot.
Note: Chinese five-spice powder, a blend that typically includes fennel seed, cloves, Szechuan peppercorn, cinnamon, and anise, is available in Chinese markets.
Recipe By : the California Culinary Academy File
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