A quick stir-fry recipe for vegetables.
1/2 c. chicken broth
10-15 whole, dried shiitake mushrooms, soak in warm water for 30 min. to soften
2 T. vegetable oil
2 cloves garlic, minced
1 T. fresh ginger, minced
1/2 lb. baby bok choy, separate leaves and rinse
1/2 lb. snow peas, remove string and rinse
Sauce — mix all ingredients together
1 tsp. sesame oil
1 tsp. oyster sauce
1/2 tsp. dark soy sauce
1 T. shao xing rice wine
1 T. chicken stock
1 tsp. sugar*
Equal amounts of cornstarch & water mixed for thickening sauce (optional)
Heat chicken broth — add softened mushrooms, cover pan, and cook over medium heat for 10-15 min. or until liquid is gone. Heat oil — add garlic & ginger and stir until lightly browned. Add mushrooms, bok choy, and peas. Cover and steam for 30 sec. Add sauce and stir. Cornstarch mixture may be added to thicken sauce. Cook until done.
*Use a sugar substitute for a diabetic recipe.
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