Title: Mixed Vegetables Stir-Fry B1
Categories: Chinese Vegetable
Yield: 6 Servings
| 1 | lb | BOK CHOY OR |
| 4 | lg | CELERY STALKS |
| 1/2 | lb | PEA PODS |
| 1/2 | lb | MUSHROOMS |
| 4 | | GREEN ONIONS (WITH TOPS) |
| 2 | tb | CORNSTARCH |
| 1/2 | c | VEGETABLE OIL |
| 4 | | THIN SLICES GINGER ROOT, FINELY CHOPPED |
| 2 | | CLOVES GARLIC, FINELY CHOPPED |
| 1 | c | SLICED, CANNED BAMBOO SHOOTS |
| 1 | c | CANNED CHICKEN BROTH |
| 2 | ts | SALT |
| 1/4 | c | OYSTER SAUCE |
Cut the bok choy w/ its leaves diagonally into 1/2-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 1/4-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