Braised Chinese Vegetables

• 6 dried mushrooms
• 1/4 c. dried lily buds
• 2 Tbsp. cooking oil
• 2 c. chopped bok choy
• 1 1/2 c. fresh pea pods or 1 (6 oz.) pkg. frozen pea pods, thawed
• 2 Tbsp. cornstarch
• 2 Tbsp. dry sherry
• 1 c. fresh bean sprouts
• 1/2 c. sliced water chestnuts
• 1/2 c. water
• 2 Tbsp. soy sauce
• 1/2 tsp. chicken bouillon granules
• 1/2 tsp. sugar

1. Soak dried mushrooms and lily buds in enough water to cover for 30 minutes; squeeze and drain well.
2. Chop mushrooms; discard stems.
3. Cut lily buds into thirds.
4. Preheat wok or large skillet over high heat.
5. Add oil; stir-fry bok choy, pea pods, bean sprouts and water chestnuts in hot oil for 2 minutes.
6. Add mushrooms, lily buds, 1/2 cup water, soy sauce, bouillon granules and sugar.
7. Cover and cook for 5 minutes.
8. Blend dry sherry into cornstarch.
9. Stir into vegetable mixture.
10. Cook and stir until thickened and bubbly.
11. Serve at once.
12. Serves 6.

mushrooms, lily buds, cooking oil, bok choy, fresh pea pods, cornstarch, sherry, fresh bean sprouts, water chestnuts, water, soy sauce, chicken bouillon granules, sugar

Taken from www.cookbooks.com/Recipe-Details.aspx?id=918421 (may not work)