---------- Recipe via Meal-Master (tm) v8.02
  
       Title: MIXED VEGETABLES STIR-FRY B1
  Categories: Chinese, Vegetables, Side dish
       Yield: 6 servings
  
       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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