| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains, Meats | Chinese | Vegetable | 4 | Servings |
INGREDIENTS
| 8 | Dried black mushrooms | |
| 2 | ts | Vegetable oil |
| 1/2 | ts | Crushed ginger root |
| 1 | c | Sliced broccoli |
| 1 | c | Sliced celery |
| 1/2 | c | Sliced bamboo shoots |
| 1/2 | c | Button mushrooms |
| 1 | Green pepper; sliced thinly | |
| 1 | Tomato; quartered and seeded | |
| 1/2 | c | Straw mushrooms |
| 1 | c | Chinese celery cabbage |
| 2 | tb | Cooking wine |
| 1/2 | c | Chicken stock (see wonton soup recipe) |
| 1 | tb | Cornstarch; mixed with |
| 2 | tb | Cold water |
| 1 | ts | Light soy sauce |
| 1/2 | ts | Crushed fresh garlic |
| Salt and pepper to taste | ||
| 1 | ts | Sesame seed oil |
INSTRUCTIONS
Soak the black mushrooms in hot water 10 minutes. Drain and remove tough stems. Heat the oil in a wok over high heat. When it is medium-hot, add the ginger and garlic and stirfry a few seconds. Add the broccoli, celery, bamboo shoots, black mushrooms, button mushrooms, green pepper, tomato, straw mushrooms and celery cabbage. Stir-fry 3 minutes. Add the wine and Chicken Stock. Stir in the cornstarch mixture until thickened. Add the soy sauce, salt, pepper, and sesame seed oil. Stir to mix and serve immediately. Don't overcook the vegetables. They should be crisp, yet cooked. PEKING GARDEN EAST MILWAUKEE, MEQUON From the <Micro Cookbook Collection of Chinese Recipes>. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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