Mixed Vegetables Stir-fry B1chinese, side dish, vegetables 1 lb bok choy or 4 large celery stalks 1/2 lb pea pods 1/2 lb mushrooms 4 green onions (with tops) 2 tablespoon cornstarch 1/2 cup vegetable oil 4 slice ginger root (thin) finely chopped 2 garlic cloves finely chopped 1 cup sliced, bamboo shoots (canned) 1 cup canned chicken broth 2 teaspoon salt 1/4 cup oyster sauce 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 |
