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Mixed Vegetables

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    Source: www.cookreceipts.comReport recipe

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    Ingredients Jump to Instructions ↓

    1. 1 tb Instant Chicken bouillon 

    2. 2 lg Cloves garlic; finly chopped

    3. 1/2 c Water; 

    4. 1 ts Gingerroot; finely chopped

    5. 1 tb Cornstarch; 

    6. 4 md Stalks celery; cut into 1 tb Cold water; -

    7. 1/4' slices 

    8. 2 cups

    9. 1 tb Soy sauce; 

    10. 10 oz (1 pk) frozen green peas;

    11. 8 oz Bean sprouts; 

    12. 8 oz Mushrooms; cut into 

    13. 1/4' 2 tb Vegetables oil; -slices (about 3 cups)

    14. 1 md Onion; thinly sliced

    Instructions Jump to Ingredients ↑

    1. Mix bouillion in 1/2 cup water. Dissolve cornstarch in 1 tb water and the soy sauce. Rinse bean sprouts under running water; drain. Heat wok or 12′ skillet over medium heat until 1 or 2 drops water bubble and skitter when sprinkled in wok. Add oil; rotate wok to coat side. Add onion, garlic and gingerroot; stir fry until garlic is light brown. Add celery and peas, stir-fry 3 minutes. Add mushrooms and bean sprouts; stir-fry 1 minute. Stir in chicken bouillion; heat to boiling. Stir in cornstarch mixture; cook and stir until thickened, about 10 minutes. Source: Betty Crocker’s New American Cooking by WHOM! Brought to you and yours via Nancy O’Brion and her Meal-Master. —– Archive January 2010 December 2009 July 2009 June 2009 April 2009 March 2009 December 2008 November 2008 October 2008 September 2008 August 2008 July 2008 June 2008

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