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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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