Email to Bones      

Recipe Categories: billk54's HOME PAGEAPPETIZERS Appetizers_2 BBQ BEVERAGES Beverages_2 Biscuits BREAD Bread_2 Bread_3 BREAKFAST Breakfast_2 Breakfast_Fruit CAKESandPIES Cakes_Pies_4 Cakes_Pies_6 Cakes__Pies_2 Cakes__Pies_3 Cake_Pies_5 CANDY CASSEROLES Casseroles_2 Chicken Chicken_2 Chicken_Wings Chinese Christmas Christmas_2 COOKIES Cookies_2 Cookies_3 CookingTerms Cooking_Tips Cookout CROCKPOT Crockpot_2 DESSERTS Desserts_2 Desserts_3 DIABETIC Dips Doughnuts EasterBread EGGS ETHNIC FISHandSEAFOOD FoodSubstitutes FROSTINGS Gelato Gifts_in_a_Jar Italian Italian_2 JAMSandJELLIES LOWFAT Magic_Bullet_Recipes MARINADES Measurements MEATS Meats_2 Misc Pampered_Chef_Recipes PASTA PASTASALAD PASTRIES Pastry_Crusts Pickles PIZZA Potatoes POULTRY RICE SALADandDRESSING Salads_Dressings_2 SANDWICHES SAUCES Seasining SNACKS SOUPSandSTEWS Spreads Stuffing Trifle VEGETABLES

Chinese Carrot and Mushroom Stir-Fry




Source of Recipe


Internet


List of Ingredients




Prep: 10 min, Cook: 5 min.

2 Tbs. sesame oil
6 ounces carrots, cut into strips
1 green pepper, cored, deseeded and cubed
9 ounces flat mushrooms, sliced
1/2 lb. canned bamboo shoots, drained
2 Tbs. light soy sauce
2 Tbs. Hoisin sauce
2 Tbs. vegetable stock


Recipe



Heat the oil in a wok or large heavy-based frying pan. Add the carrot and green pepper and stir-fry for 1 minute. Add the mushrooms, cover and cook for 2 minutes, stirring occasionally. Add the bamboo shoots, then gradually stir in the soy sauce, hoisin sauce, and vegetable stock. Bring to the boil, simmer for 1 minute, then serve immediately.