Recipe By : Found in magazine in '80s
Serving Size : 1 Preparation Time :0:00
Categories : Chinese Theme Week
Vegetables
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Ingredient
1/4 cup chicken broth
1 1/2 tsp cornstarch
3 tsp soy sauce
1/4 tsp sugar
1 1/2 tsp oil
1/2 tsp grated gingerroot
1/2 garlic clove -- minced
1 cup(s) julienne-cut carrots 2x1/4x1/4"
1/2 cup(s) diagonally sliced celery
1 cup(s) red onion cut in chunks lengthwise
1/2 medium red bell pepper cut into 1/2" pieces
2 cups bok choy thinly sliced -- or cabbage
Method:
In small bowl, combine broth, cornstarch, soy sauce and sugar; mix
well.
Set aside. Heat oil in large skillet or wok over medium-high heat until
hot. Add gingerroot, garlic, carrots, celery, onion and bell pepper;
cook
and stir 6 to 8 minutes or until crisp-tender. Add bok choy (cabbage)
and
cornstarch mixture; cook and stir 1 minutes or until sauce is thickened
and bubbly.
D:\RECIPES\VEGGIE\STIR-FRY.VEG
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NOTES : Serves 2
This was in one of my handwritten books of recipes that I found
in
recipes in the 80's
