---------- 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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