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Mixed Vegetables Stir-fry B1

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      Title: MIXED VEGETABLES STIR-FRY B1
 Categories: Chinese, Vegetables, Side dish
      Yield: 6 Servings
 
      1 lb Bok choy or
      4 lg Celery stalks
    1/2 lb Pea pods
    1/2 lb Mushrooms
      4    Green onions (with tops)
      2 tb Cornstarch
    1/2 c  Vegetable oil
      4 sl Ginger root (thin)
           -finely chopped
      2    Garlic cloves
           -finely chopped
      1 c  Sliced, bamboo shoots
           - (canned)
      1 c  Canned chicken broth
      2 ts Salt
    1/4 c  Oyster sauce
 
  Cut the bok choy with its leaves diagonally into 1/2-in. 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 1/4-in. slices. Cut
  the green onions into 2-in. 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; stir-fry 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
 
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