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Chinese Stir Fry




Source of Recipe


Unknown


Recipe Introduction


Other suggestions to add to this recipe: zuccini, water chestnuts, bamboo shoots, baby corn, sliced celery and sliced bell pepper. Just remember to cook the harder vegetables first in this dish.


List of Ingredients




2 Medium carrots
1 Cup mushrooms
1 Pound shrimp or 1 pound chicken, cut into bitesize pieces
1/2 Cup chicken broth
1 Tablespoon cornstarch
2 Cups chopped Bok Choy
1 Cup fresh bean sprouts
1/4 Cup soy sauce
2 Tablespoons cooking oil
1 Clove garlic, minced
1 Teaspoon grated ginger root
1 Cup Thinly sliced cauliflour
1 Cup pea pods

Recipe



Thinly slice carrots and mushrooms. Blend chicken broth into cornstarch. Stir in soy sauce and set aside. Preheat wok and add oil. Stir fry ginger and garlic for 30 seconds. Add cauliflower and carrots. Stir fry for 3 minutes. Add Bok Choy, pea pods, mushrooms and beansprouts. Stirfry for 2 minutes until beges are done and tender. Keep heat high throughout. Put veges in bowl. Add a bit of oil. Add shrimp or chicken to hot wok and stir fry until shrimp are done. Push shrimp to sides making a well. Stir broth mixture and cook until thick and bubbly, stir in veges and cook 1 minute. Serve over hot rice.