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