Recipe - Mixed Vegetables Stir-Fry

1 pound Bok choy or
4 lg Celery stalks
One half pound Pea pods
One half pound Mushrooms
4 Green onions (with tops)
2 tablespoon Cornstarch
One half cup Vegetable oil
4 sl Ginger root (thin)
finely chopped
2 Garlic cloves
finely chopped
1 cup Sliced, bamboo shoots
(canned)
1 cup Canned chicken broth
2 teaspoon Salt
One fourth cup Oyster sauce

Cut the bok choy with its leaves diagonally into 1/2in. slices. Snap off
ends & remove strings from pea pods. Place pea pods in boiling water to
cover & cook, covered, 1 min; drain. Immediately rinse under cold water &
drain again. Cut the mushrooms into 1/4in. slices. Cut the green onions
into 2in. pieces. Mix cornstarch with 2 tbs. cold water to dissolve. Set
aside. Heat wok until a drop of water bubbles & skitters when sprinkled in
wok. Add oil & rotate wok to coat sides. Add gingerroot & garlic; stirfry
1 minute. Add mushrooms & bamboo shoots; stir 1 minute. Stir in chicken
broth & salt; heat to boiling. Stir in dissolved cornstarch. Cook & stir
until thickened, approx. 10 sec. Add pea pods, green onions, and oyster
sauce. Cook and stir 30 sec. Serve immediately.

Temperature(s): HOT Effort: AVERAGE Time: 00:20 Source: LEEANN CHIN
Comments: MINNEAPOLIS, MINNETONICA Comments: WINE: WAN FU

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini