Cuisine: Chinese

Category: Chinese

Servings: 6


1 pound Bok choy or
4 large Celery stalks
1/2 pound Pea pods
1/2 pound Mushrooms
4 Green onions (with tops)
2 tablespoon Cornstarch
1/2 cup Vegetable oil
4 slices Ginger root (thin) -- finely chopped
2 Garlic cloves -- finely chopped
1 cup Sliced -- bamboo shoots
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 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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