Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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
Comments: MINNEAPOLIS, MINNETONICA Comments: WINE: WAN FU

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