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Post by marlaoh on Jun 12, 2003 7:23:32 GMT -6
Chinese Stir Fry Vegetables 2 tbsp. vegetable oil 1 clove garlic crushed 1 small piece fresh ginger crushed 9 or 10 green onions cut in 1 inch lengths 1 green pepper cut in strips 1 red pepper cut in strips 4 stalks celery sliced diagonally 1/2 inch thick 1/2 lb. mushrooms thinly sliced 1 medium head Chinese cabbage coarsely chopped 6 oz. pkg. frozen pea pods 3 carrots very thinly sliced 4 tbsp. light soy sauce 3 packets chicken bouillon 1 tbsp. sugar dry sherry (optional) 1 tbsp. cornstarch 2 tbsp. water Heat oil in wok. Add garlic and ginger and stir fry briefly. Discard garlic and ginger. Add onions, green and red peppers, celery and carrots. Cook and stir over high heat until vegetables are softened. Add mushrooms, cabbage, pea pods, soy sauce, chicken bouillon and sugar. Sprinkle with sherry if desired. Cook and stir until vegetables are tender crisp. Mix cornstarch and water to a smooth paste. Stir quickly into center of wok until thickened. Serve immediately.
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