Recipe - Chinese Stir-Fried Vegetables Over Rice

1 cup Onion thinly cut or sliced up
1 teaspoon Minced garlic
1 teaspoon Grated gingerroot
One fourth cup Dry sherry
1 cup Sliced bok choy
One half cup Broccoli florets broken
Into pieces
One half cup Sliced mushrooms
One half cup Red bell pepper
Julienned
One fourth cup Defatted Chicken Stock
1 cup Mung bean sprouts
One half teaspoon Chinese fivespice powder
1 tablespoon Lowsodium soy or tamari
Sauce or to taste
1 tablespoon Arrowroot powder

1. In a wok or large skillet over mediumhigh heat, saute onion, garlic,
and gingerroot in sherry for 5 minutes, stirring frequently. Add bok choy,
broccoli, mushrooms, bell pepper, and broth. Cover and steam until
vegetables are tendercrisp (about 5 minutes).

2. Add bean sprouts and cook 1 minute. In a small bowl combine fivespice,
soy sauce, and arrowroot. Add to stirfry and cook until mixture thickens
(about 1 minute). Serve hot.

Note: Chinese fivespice powder, a blend that typically includes fennel
seed, cloves, Szechuan peppercorn, cinnamon, and anise, is available in
Chinese markets.

Recipe By : the California Culinary Academy

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