Chinese Stir-Fried Vegetables over Rice

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Chinese Stir-Fried Vegetables over Rice Ingredients

1 c Onion -- thinly sliced	1/2 c Red bell pepper --
1 ts Minced garlic	Julienned
1 ts Grated gingerroot	1/4 c Defatted Chicken Stock
1/4 c Dry sherry	1 c Mung bean sprouts
1 c Sliced bok choy	1/2 ts Chinese five-spice powder
1/2 c Broccoli florets -- broken	1 tb Low-sodium soy or tamari
Into pieces	Sauce -- or to taste
1/2 c Sliced mushrooms	1 tb Arrowroot powder

Instructions for Chinese Stir-Fried Vegetables over Rice

1. In a wok or large skillet over medium-high heat, saute onion, garlic, and gingerroot in sherry for 5 minutes, stirring frequently. Add bok choy, broccoli, mushrooms, bell pepper, and broth. Cover and steam until vegetables are tender-crisp (about 5 minutes). 2. Add bean sprouts and cook 1 minute. In a small bowl combine five-spice, soy sauce, and arrowroot. Add to stir-fry and cook until mixture thickens (about 1 minute). Serve hot. Note: Chinese five-spice powder, a blend that typically includes fennel seed, cloves, Szechuan peppercorn, cinnamon, and anise, is available in Chinese markets. Recipe By : the California Culinary Academy File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

Main Ingredient: GrainsCuisine: Chinese

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