💾 Archived View for tilde.pink › ~bencollver › recipe › ascii › ethnic › asia › chinese › mixed-vege… captured on 2022-06-11 at 22:07:39.
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---------- Recipe via Meal-Master (tm) v8.02
Title: MIXED VEGETABLES STIR-FRY B1
Categories: Chinese, Vegetables, Side dish
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 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
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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