Yield: 4 Servings
Measure | Ingredient |
---|---|
2 tablespoons | Cooking oil |
1 teaspoon | Finely minced garlic |
¼ cup | Chinese black mushrooms |
¼ cup | Bok Choy stems; in 1\" pieces |
¼ cup | Water chestnuts |
¼ cup | Baby corn |
¼ cup | Red sweet pepper; in 1\" pieces |
¼ cup | Sliced bamboo shoots |
½ cup | Snow peas |
1 teaspoon | Salt |
1 tablespoon | Soy sauce |
¼ cup | Chicken stock |
1 teaspoon | Cornstarch dissolved in |
1 tablespoon | Of water |
Heat the oil in a wok to 350 and add the garlic and black mushrooms.
Stir-fry for a few seconds. Add bok choy, water chestnuts, baby corn, red pepper, bamboo shoots, and snow peas and stir-fry for 2 minutes. Add salt, soy sauce, and chicken stock. Cook until mixture starts to boil. Add cornstarch mixture and stir until thickened. Transfer to a plate and serve.
HU-NAN
CHESTNUT ST., PHILADELPHIA
From the <Micro Cookbook Collection of Chinese Recipes>. Downloaded from Glen's MM Recipe Archive, .