| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Meats | Chinese | Chinese, Side dish, Vegetables | 6 | Servings |
INGREDIENTS
| 1 | lb | Bok choy or |
| 4 | Celery stalks | |
| 1/2 | lb | Pea pods |
| 1/2 | lb | Mushrooms |
| 4 | Green onions, with tops | |
| 2 | T | Cornstarch |
| 1/2 | c | Vegetable oil |
| 4 | Ginger root, thin | |
| finely chopped | ||
| 2 | Garlic cloves | |
| 1 | c | Sliced, bamboo shoots |
| canned | ||
| 1 | c | Canned chicken broth |
| 2 | t | Salt |
| 1/4 | c | Oyster sauce |
INSTRUCTIONS
Cut the bok choy with its leaves diagonally into 1/2-in. slices. Snap off ends & remove strings from pea pods. Place pea pods in boiling water to cover & cook, covered, 1 min; drain. Immediately rinse under cold water & drain again. Cut the mushrooms into 1/4-in. slices. Cut the green onions into 2-in. pieces. Mix cornstarch with 2 tbs. cold water to dissolve. Set aside. Heat wok until a drop of water bubbles & skitters when sprinkled in wok. Add oil & rotate wok to coat sides. Add gingerroot & garlic; stir-fry 1 minute. Add mushrooms & bamboo shoots; stir 1 minute. Stir in chicken broth & salt; heat to boiling. Stir in dissolved cornstarch. Cook & stir until thickened, approx. 10 sec. Add pea pods, green onions, and oyster sauce. Cook and stir 30 sec. Serve immediately. Temperature(s): HOT Effort: AVERAGE Time: 00:20 Source: LEEANN CHIN Comments: MINNEAPOLIS, MINNETONICA Comments: WINE: WAN FU From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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