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Mixed vegetables stir-fry b1
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| Artist: |
_ |
| Categories: |
Asian, Exotic, Side-dishes, Stir-fry, Vegetables, Wok |
| Yield: |
6 |
| Rating: |
0 |
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Ingredients:
| 1
| lbs | BOK CHOY OR | | 4
| large | CELERY STALKS | | 1/2
| lbs | PEA PODS | | 1/2
| lbs | MUSHROOMS | | 4
| | GREEN ONIONS (WITH TOPS) | | 2
| tbsp | CORNSTARCH | | 1/2
| cup | VEGETABLE OIL | | 4
| | THIN SLICES GINGER ROOT | | | -FINELY CHOPPED | | 2
| | CLOVES GARLIC, FINELY | | | -CHOPPED | | 1
| cup | SLICED, CANNED BAMBOO | | | -SHOOTS | | 1
| cup | CANNED CHICKEN BROTH | | 2
| tsp | SALT | | 1/4
| cup | OYSTER SAUCE |
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Procedures:
| 1 | Cut the bok choy w/ its leaves diagonally into ?in. | | 2 | Slices. | | 3 | Snap off ends & remove strings from pea pods. | | 4 | Place pea pods in boiling water to cover & cook, covered, 1 min; drain. | | 5 | Immed- iately rinse under cold water & drain again. | | 6 | Cut the mushrooms into ?in. | | 7 | Slices. | | 8 | Cut the green onions into 2-in. | | 9 | Pieces. | | 10 | Mix cornstarch w/ 2 tbs. | | 11 | Cold water to dissolve. | | 12 | Set aside. | | 13 | Heat wok until a drop of water bubbles & skit- ters when sprinkled in wok. | | 14 | Add oil & rotate wok to coat sides. | | 15 | Add gingerroot & garlic; stir-fry 1 min. add mushrooms & bamboo shoots; stir 1 min. stir in chicken broth & salt; heat to boiling. | | 16 | Stir in dissolved cornstarch. | | 17 | Cook & stir until thickened, approx. 10 sec. | | 18 | Add pea pods, green onions, and oyster sauce. | | 19 | Cook and stir 30 sec. | | 20 | Serve immediately. | | 21 | Temperature(s): hot effort: average time: 00:20 |
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