• Prep Time:
  • Cooking Time:
  • Serves: 6 Servings

Mixed Vegetables Stir-Fry

  • Recipe Submitted by on

Category: Vegetables, Side Dishes, Chinese

 Ingredients List

  • 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

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