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Mixed vegetables stir-fry b1

Yield: 6 Servings

Ingredients:

• 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 sl Ginger root (thin) -finely chopped
• 2 Garlic cloves -finely chopped
• 1 c Sliced bamboo shoots - (canned)
• 1 c Canned chicken broth
• 2 ts Salt
• 1/4 c Oyster sauce

Instructions:

Cut the bok choy with 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. Immediately rinse under cold water & drain again. Cut the mushrooms into 1/4-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

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