| 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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