mixed vegetables #6

Categories
Vegetable
Yield
4 Servings
MeasureIngredient
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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