Mixed vegetables stir-fry

6 Servings

Ingredients

Quantity Ingredient
1 pounds Bok choy or
4 larges Celery stalks
½ pounds Pea pods
½ pounds Mushrooms
4 Green onions (with tops)
2 tablespoons Cornstarch
½ cup Vegetable oil
4 slices Ginger root (thin) finely chopped
2 Garlic cloves finely chopped
1 cup Sliced, bamboo shoots (canned)
1 cup Canned chicken broth
2 teaspoons Salt
¼ cup Oyster sauce

Directions

Cut the bok choy with its leaves diagonally into ½-in. slices. Snap off ends & remove strings from pea pods. Place pea pods in boiling water to cover & cook, covered, 1 min; drain. Immediately rinse under cold water & drain again. Cut the mushrooms into ¼-in. slices. Cut the green onions into 2-in. pieces. Mix cornstarch with 2 tbs. cold water to dissolve. Set aside. Heat wok until a drop of water bubbles & skitters when sprinkled in wok. Add oil & rotate wok to coat sides. Add gingerroot & garlic; stir-fry 1 minute. Add mushrooms & bamboo shoots; stir 1 minute. Stir in chicken broth & salt; heat to boiling. Stir in dissolved cornstarch. Cook & stir until thickened, approx. 10 sec. Add pea pods, green onions, and oyster sauce. Cook and stir 30 sec. Serve immediately.

Temperature(s): HOT Effort: AVERAGE Time: 00:20 Source: LEEANN CHIN Comments: MINNEAPOLIS, MINNETONICA Comments: WINE: WAN FU From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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