Recipe - Braised Choice Vegetables

8 Dried mushrooms
1 cn 15 ozpeeled straw mushrooms
1 cup Baby corn (One half of 15 ounce can)
One half cup Bamboo shoots; cut or sliced up
2 tablespoon Oyster sauce
2 teaspoon Soy sauce
2 tablespoon Vegetable oil
1 cl Garlic; minced
One half cup Chicken broth
2 teaspoon Cornstarch
1 tablespoon ;water

1. Place dried mushrooms in bowl and cover with hot water. Let stand 30
minutes. Drain reserving One half cup liquid. Squeeze out excess water. Cut off
and discard stems. Leave mushrooms whole, or, if large, cut into halves.

2. Drain straw mushrooms, baby corn, and bamboo shoots. If corn is large,
diagonally cut ech ear into small pieces. Rinse under cold running water
and drain. Combine oyster sauce and soy sauce in small cup.

3. Heat oil in wok or large skillet over high heat. Add garlic and
stirfry 10 seconds. Add dried mushrooms; stirfry 1 minute. Add chicken
broth and reserved One half cup mushroom liquid. Cover and simmer over medium
heat until mushrooms are tender and about One half the liquid has evaporated,
about 5 minutes.

4. Add straw mushrooms, corn, bamboo, shoots, and soy sauce mixture.
Simmer 3 minutes. Blend cornstarch and water in small cup. Stir into wok;
cook and stir until sauce boils and thickens slightly. Source: The Treasury
of Creative Cooking, by the Editors of Consumers Guide.

Shared and MM by Judi M. Phelps, GENIE (G.PHELPS1), NVN (JPHELPS) Internet:
Judi.Phelps@sjc.com or JPHELPS@nvn.com Submitted By RALPH'S AD

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip