Mixed vegetables stir-fry b1

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 THIN SLICES GINGER ROOT, FINELY CHOPPED
2 CLOVES GARLIC, FINELY CHOPPED
1 cup SLICED, CANNED BAMBOO SHOOTS
1 cup CANNED CHICKEN BROTH
2 teaspoons SALT
¼ cup OYSTER SAUCE

Directions

Cut the bok choy w/ 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. Immed- iately rinse under cold water & drain again. Cut the mushrooms into ¼-in.

slices. Cut the green onions into 2-in. pieces. Mix cornstarch w/ 2 tbs. cold water to dissolve. Set aside. Heat wok until a drop of water bubbles & skit- ters when sprinkled in wok. Add oil & rotate wok to coat sides. Add gingerroot & garlic; stir-fry 1 min. Add mushrooms & bamboo shoots; stir 1 min. 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

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