*  Exported from  MasterCook  *
 
                          Fresh Vegetable Stir-Fry
 
 Recipe By     : Found in magazine in '80s
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Chinese                          Theme Week
                 Vegetables
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         Ingredient
      1/4  cup           chicken broth
    1 1/2  tsp           cornstarch
    3      tsp           soy sauce
      1/4  tsp           sugar
    1 1/2  tsp           oil
      1/2  tsp           grated gingerroot
      1/2                garlic clove -- minced
    1                    cup (s) julienne-cut carrots 2x1/4x1/4
      1/2                cup (s) diagonally sliced celery
    1                    cup (s) red onion cut in chunks lengthwise
      1/2  medium        red bell pepper cut into 1/2 pieces
    2      cups          bok choy thinly sliced -- or cabbage
 
 Method:
 In small bowl, combine broth, cornstarch, soy sauce and sugar; mix
 well.  
 Set aside.  Heat oil in large skillet or wok over medium-high heat until 
 hot.  Add gingerroot, garlic, carrots, celery, onion and bell pepper;
 cook 
 and stir 6 to 8 minutes or until crisp-tender.  Add bok choy (cabbage)
 and 
 cornstarch mixture; cook and stir 1 minutes or until sauce is thickened 
 and bubbly.
 
 
 
 
  
 
  
 
 
 D:\RECIPES\VEGGIE\STIR-FRY.VEG
 
 
 
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 NOTES : Serves 2
        
        This was in one of my handwritten books of recipes that I found
 in 
        recipes in the 80’s