Yield: 4 Servings
|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 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.
CHESTNUT ST., PHILADELPHIA
From the <Micro Cookbook Collection of Chinese Recipes>. Downloaded from Glen's MM Recipe Archive, .