| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats, Grains |
Chinese |
Vegetables, Side dishes, Low fat, Breads, Muffins & r |
6 |
Servings |
INGREDIENTS
| 1 |
c |
Onion — thinly sliced |
| 1 |
ts |
Minced garlic |
| 1 |
ts |
Grated gingerroot |
| 1/4 |
c |
Dry sherry |
| 1 |
c |
Sliced bok choy |
| 1/2 |
c |
Broccoli florets — broken |
|
|
Into pieces |
| 1/2 |
c |
Sliced mushrooms |
| 1/2 |
c |
Red bell pepper — |
|
|
Julienned |
| 1/4 |
c |
Defatted Chicken Stock |
| 1 |
c |
Mung bean sprouts |
| 1/2 |
ts |
Chinese five-spice powder |
| 1 |
tb |
Low-sodium soy or tamari |
|
|
Sauce — or to taste |
| 1 |
tb |
Arrowroot powder |
INSTRUCTIONS
1. In a wok or large skillet over medium-high heat, saute onion, garlic,
and gingerroot in sherry for 5 minutes, stirring frequently. Add bok choy,
broccoli, mushrooms, bell pepper, and broth. Cover and steam until
vegetables are tender-crisp (about 5 minutes).
2. Add bean sprouts and cook 1 minute. In a small bowl combine five-spice,
soy sauce, and arrowroot. Add to stir-fry and cook until mixture thickens
(about 1 minute). Serve hot.
Note: Chinese five-spice powder, a blend that typically includes fennel
seed, cloves, Szechuan peppercorn, cinnamon, and anise, is available in
Chinese markets.
Recipe By : the California Culinary Academy
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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