| 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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