| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Chinese | Chinese, Rice, Vegetables, Cookbooks, News | 6 | servings |
INGREDIENTS
| 1 | md | Onion; chopped |
| 3 | Cloves garlic; minced | |
| 1 | tb | Peanut oil |
| 2 | tb | Soy sauce |
| 1 | ts | Dried mustard |
| 2 | Stalks celery; sliced diagonally | |
| 2 | c | Baby bok choy; chopped |
| 1 | Red bell pepper; chopped | |
| 8 | oz | Waterchestnuts; sliced |
| 1 | c | Vegetable stock |
| 1 | c | Mushrooms; sliced |
| 4 | c | White rice; cooked |
INSTRUCTIONS
In a wok or large skillet over high heat, cook onion and garlic in oil for 3 minutes, or until they begin to soften. Add soy sauce, mustard, celery, bok choy, bell pepper, water chestnuts, vegetable stock, and mushrooms. Continue cooking, stirring frequently, until vegetables are crisp-tender, about 5 minutes. Serve over rice. http://www.barronspecialties.com/recipes.htm MC formatted by Barb at PK using Buster & SNT on 6/14/98 Recipe by: Carol Greenberg, Veggie Life, pg 55 By Barb at PK <abprice@wf.net> on Jun 15, 1998, converted by MM_Buster v2.0l.
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