Vegetable Stir Fry
1 1/2 cups broccoli, cut into 1 inch pieces
3 med. carrots, bias-sliced
1 1/2 cups cauliflower, cut into 1 inch pieces
1 zucchini, cut in slices
1 cups snow peas
1 cups cabbage, chopped, use red and green
1/2 cups celery, bias-sliced
1 cups onion, cut in thin wedges
1/2 cups water chestnuts, drained and thinly sliced
1/2 cups bamboo shoots, halved lengthwise
1/2 cups green pepper, cut into 1 inch pieces
1 tsp. salt
1/2 tsp. sugar
3 tbsp. soy sauce
2 tbsp. oyster sauce
3 tbsp. dry sherry
2 tbsp. cornstarch
1/4 tsp. ground ginger
1 clove garlic, minced
4 tbsp. peanut oil or cooking oil
(Feel free to omit any ingredients that aren't handy.)
Preheat a Wok or large skillet over high heat; add oil, stir fry broccoli, carrots, cauliflower, for about 2 minutes or until crisp-tender, remove from Wok (add more oil) and then add rest of vegetables, stir fry another 2 minutes, stirring constantly. Return all the vegetables to Wok or skillet. Add water chestnuts, bamboo shoots. Stir soy mixture, stir into Wok. Cook and stir until thickened and bubbly. Cover and cook 1-2 minutes more. Serve with rice.
rtf format