*  Exported from  MasterCook  *

                         Fresh Vegetable Stir-Fry

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