Mixed vegetables stir-fry b1
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 | THIN SLICES GINGER ROOT, FINELY CHOPPED | |
| 2 | CLOVES GARLIC, FINELY CHOPPED | |
| 1 | cup | SLICED, CANNED BAMBOO SHOOTS |
| 1 | cup | CANNED CHICKEN BROTH |
| 2 | teaspoons | SALT |
| ¼ | cup | OYSTER SAUCE |
Directions
Cut the bok choy w/ 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. Immed- iately rinse under cold water & drain again. Cut the mushrooms into ¼-in.
slices. Cut the green onions into 2-in. pieces. Mix cornstarch w/ 2 tbs. cold water to dissolve. Set aside. Heat wok until a drop of water bubbles & skit- ters when sprinkled in wok. Add oil & rotate wok to coat sides. Add gingerroot & garlic; stir-fry 1 min. Add mushrooms & bamboo shoots; stir 1 min. 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