Mixed vegetables stir-fry
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Bok choy or |
| 4 | larges | Celery stalks |
| ½ | pounds | Pea pods |
| ½ | pounds | Mushrooms |
| 4 | Green onions (with tops) | |
| 2 | tablespoons | Cornstarch |
| ½ | cup | Vegetable oil |
| 4 | slices | Ginger root (thin) finely chopped |
| 2 | Garlic cloves finely chopped | |
| 1 | cup | Sliced, bamboo shoots (canned) |
| 1 | cup | Canned chicken broth |
| 2 | teaspoons | Salt |
| ¼ | cup | Oyster sauce |
Directions
Cut the bok choy with its leaves diagonally into ½-in. slices. Snap off ends & remove strings from pea pods. Place pea pods in boiling water to cover & cook, covered, 1 min; drain. Immediately rinse under cold water & drain again. Cut the mushrooms into ¼-in. slices. Cut the green onions into 2-in. pieces. Mix cornstarch with 2 tbs. cold water to dissolve. Set aside. Heat wok until a drop of water bubbles & skitters when sprinkled in wok. Add oil & rotate wok to coat sides. Add gingerroot & garlic; stir-fry 1 minute. Add mushrooms & bamboo shoots; stir 1 minute. Stir in chicken broth & salt; heat to boiling. Stir in dissolved cornstarch. Cook & stir until thickened, approx. 10 sec. Add pea pods, green onions, and oyster sauce. Cook and stir 30 sec. Serve immediately.
Temperature(s): HOT Effort: AVERAGE Time: 00:20 Source: LEEANN CHIN Comments: MINNEAPOLIS, MINNETONICA Comments: WINE: WAN FU From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini