Hunan chow mein

Yield: 6 servings

Measure Ingredient
1 medium Onion; chopped
3 \N Cloves garlic; minced
1 tablespoon Peanut oil
2 tablespoons Soy sauce
1 teaspoon Dried mustard
2 \N Stalks celery; sliced diagonally
2 cups Baby bok choy; chopped
1 \N Red bell pepper; chopped
8 ounces Waterchestnuts; sliced
1 cup Vegetable stock
1 cup Mushrooms; sliced
4 cups White rice; cooked

In a wok or large skillet over high heat, cook onion and garlic in oil for 3 minutes, or until they begin to soften. Add soy sauce, mustard, celery, bok choy, bell pepper, water chestnuts, vegetable stock, and mushrooms.

Continue cooking, stirring frequently, until vegetables are crisp-tender, about 5 minutes. Serve over rice.

MC formatted by Barb at PK using Buster & SNT on 6/14/98 Recipe by: Carol Greenberg, Veggie Life, pg 55 By Barb at PK <abprice@...> on Jun 15, 1998, converted by MM_Buster v2.0l.

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