| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains, Meats |
Philadelphia |
Vegetable |
4 |
Servings |
INGREDIENTS
| 2 |
tb |
Cooking oil |
| 1 |
ts |
Finely minced garlic |
| 1/4 |
c |
Chinese black mushrooms |
| 1/4 |
c |
Bok Choy stems; in 1" pieces |
| 1/4 |
c |
Water chestnuts |
| 1/4 |
c |
Baby corn |
| 1/4 |
c |
Red sweet pepper; in 1" pieces |
| 1/4 |
c |
Sliced bamboo shoots |
| 1/2 |
c |
Snow peas |
| 1 |
ts |
Salt |
| 1 |
tb |
Soy sauce |
| 1/4 |
c |
Chicken stock |
| 1 |
ts |
Cornstarch dissolved in |
| 1 |
tb |
Of water |
INSTRUCTIONS
Heat the oil in a wok to 350 and add the garlic and black mushrooms.
Stir-fry for a few seconds. Add bok choy, water chestnuts, baby corn, red
pepper, bamboo shoots, and snow peas and stir-fry for 2 minutes. Add salt,
soy sauce, and chicken stock. Cook until mixture starts to boil. Add
cornstarch mixture and stir until thickened. Transfer to a plate and serve.
HU-NAN
CHESTNUT ST., PHILADELPHIA
From the <Micro Cookbook Collection of Chinese Recipes>. Downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.
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