| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains, Meats |
Vegetarian |
Oriental, Vegetables, Vegetarian, Chinese |
6 |
Servings |
INGREDIENTS
| 1 |
tb |
Corn oil |
| 1 |
ts |
Garlic, minced |
| 1/4 |
c |
Red pepper, julienne |
| 1/4 |
c |
Bean sprouts |
| 1 |
cn |
VEG-ALL Mixed Vegetables, drained (16 oz) |
| 1/4 |
c |
Green onions, cut |
| 1 |
ts |
Fresh ginger, minced |
| 1 |
cn |
Chicken broth (12 oz) |
| 1/4 |
c |
Dry sherry |
| 1 |
tb |
Soy sauce |
| 1 |
ts |
Sugar |
| 2 |
tb |
Cornstarch |
| 1/4 |
c |
Water |
INSTRUCTIONS
1. Saute garlic and pepper in hot oil for 2 minutes.
2. Add VEG-ALL, onions, bean sprouts, minced ginger; stir-fry until golden,
about 3-5 minutes.
3. Add chicken stock and heat to boiling.
4. Combine sherry, soy sauce and sugar. Add to vegetable mixture.
5. Add cornstarch to water and blend. Add to hot vegetables and stir until
thickened.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“Opportunity may knock once, but temptation bangs on your front door forever.”