Recipe - Humus Wrap - Harry Schwartz

1 md Onion; chopped
3 Cloves garlic; minced
1 tablespoon Peanut oil
2 tablespoon Soy sauce
1 teaspoon Dried mustard
2 Stalks celery; cut or sliced up
diagonally
2 cup Baby bok choy; chopped
1 Red bell pepper; chopped
8 ounce Waterchestnuts; cut or sliced up
1 cup Vegetable stock
1 cup Mushrooms; cut or sliced up
4 cup White rice; cooked

In a wok or large skillet over high heat, cook onion and garlic in oil for
3 minutes, or until they begin to soften. Add soy sauce, mustard, celery,
bok choy, bell pepper, water chestnuts, vegetable stock, and mushrooms.
Continue cooking, stirring frequently, until vegetables are crisptender,
about 5 minutes. Serve over rice.

http://www.barronspecialties.com/recipes.htm

MC formatted by Barb at PK using Buster & SNT on 6/14/98

Recipe by: Carol Greenberg, Veggie Life, pg 55

By Barb at PK abprice@wf.net on Jun 15, 1998, converted by MM_Buster
v2.0l.