Chinese Stir-Fried Vegetables over Rice

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1/4 c Dry sherry
1 c Mung bean sprouts
1/2 ts Chinese five-spice powder
1/2 c Broccoli florets; broken into pieces
1 tb Arrowroot powder
1 ts Garlic; minced
1 tb Low-sodium soy; or tamari sauce, or to taste
1/2 c Red bell pepper; Julienned
1 c bok choy; Sliced
1 c Onion; thinly sliced
1 ts Ginger root; grated
1/2 c Mushrooms; sliced
1/4 c Chicken Stock; Defatted

Original recipe makes 6



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

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