Mixed Vegetable Stir Fry
1 pound Bok choy or
4 lrg Celery stalks
1/2 pound Pea pods
1/2 pound Mushrooms
4 Green onions (with tops)
2 tablespoons Cornstarch
1/2 cup Vegetable oil
4 slc Ginger root (thin) finely chopped
2 Garlic cloves finely chopped
1 cup Sliced, bamboo shoots (canned)
1 cup Canned chicken broth
2 teaspoons Salt
1/4 cup 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 seconds.