| Chinese Vegetable Stir Fry
1 tablespoon of oil
1 onion, chopped
One 8 ounce can of mushrooms
1 box of thawed broccoli
1 box thawed carrots
One 8 ounce can bamboo shoots
One 8 ounce can of water chestnuts
One 14 ounce can of bean sprouts
1/4 cup of water
2 tablespoons of cornstarch
2 tablespoons of soy sauce |
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Heat oil at 350ºF. in an uncovered wok. Add onion, mushrooms, broccoli shoots, and carrots. Stir fry for 2 minutes. Add bamboo shoots, water chestnuts and bean sprouts. Stir fry for 2 minutes. Combine water, cornstarch and soy sauce. Add soy mixture to vegetables. Serve over rice. Add salt, pepper and additional soy sauce to taste. |
