Ingredients
- 2 c. Chinese cabbage and/or possibly Bok Choy
- 2 tbsp. vegetable oil
- 1 thin slice ginger root, chopped
- 1 clove garlic, crushed
- 1/2 c. pea pods
- 1/2 c. thin sliced mushrooms
- 1 tbsp. water
- 1 tbsp. cornstarch
- 2 green onions, minced
- 1/4 c. chicken broth
- 1/2 c. sliced bamboo shoots
- 2 tbsp. oyster sauce
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Chinese Mixed Green Vegetables
Directions
- Cut Chinese cabbage or possibly bok choy diagonally into 1/2" slices. Remove strings from pea pods and set aside. Preheat wok and swirl 2 Tbsp. vegetable oil in the wok. Add in garlic and ginger root, stir fry till lightly brown. Add in cabbage and stir fry 1 minute. Add in green onions, bamboo shoots and mushrooms and stir fry 1 minute. Add in green onions, bamboo shoots and mushrooms and stir fry 1 minute. Stir in chicken broth and pea pods. Heat to boiling. Cook 1 minute. Stir in cornstarch mix. Stir till thickened, about 10 seconds. Add in oyster sauce; cook 30 seconds. Serve immediately.
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