Chinese stir-fried vegetables over rice

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

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