Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| 1 cup | Onion -- thinly sliced |
| 1 teaspoon | Minced garlic |
| 1 teaspoon | Grated gingerroot |
| ¼ cup | Dry sherry |
| 1 cup | Sliced bok choy |
| ½ cup | Broccoli florets -- broken |
| \N \N | Into pieces |
| ½ cup | Sliced mushrooms |
| ½ cup | Red bell pepper -- |
| \N \N | Julienned |
| ¼ cup | Defatted Chicken Stock |
| 1 cup | Mung bean sprouts |
| ½ teaspoon | Chinese five-spice powder |
| 1 tablespoon | Low-sodium soy or tamari |
| \N \N | Sauce -- or to taste |
| 1 tablespoon | Arrowroot powder |
1. In a wok or large skillet over medium-high heat, saute onion, garlic, and gingerroot in sherry for 5 minutes, stirring frequently. Add bok choy, broccoli, mushrooms, bell pepper, and broth. Cover and steam until vegetables are tender-crisp (about 5 minutes).
2. Add bean sprouts and cook 1 minute. In a small bowl combine five-spice, soy sauce, and arrowroot. Add to stir-fry and cook until mixture thickens (about 1 minute). Serve hot.
Note: Chinese five-spice powder, a blend that typically includes fennel seed, cloves, Szechuan peppercorn, cinnamon, and anise, is available in Chinese markets.
Recipe By : the California Culinary Academy File