mixed vegetables #6
- Categories
- Vegetable
- 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, .
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