Mixed Vegetable Stir Fry

Photo: flickr user avlxyz

Ingredients

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

Preparation

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.

Serve immediately.