Mixed vegetables #6
4 Servings
Ingredients
| Quantity | 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 |
Directions
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, .