Recipe: Chinese Stir-Fried Vegetables over Rice

CHINESE STIR-FRIED VEGETABLES OVER RICE

1 cup thinly sliced onion
1 teaspoon minced garlic
1 teaspoon grated ginger root
1/4 cup dry sherry
1 cup sliced bok choy
1/2 cup broccoli florets, broken into pieces
1/2 cup sliced mushrooms
1/2 cup julienned red bell pepper
1/4 cup defatted chicken stock
1 cup mung bean sprouts
1/2 teaspoon Chinese five-spice powder*
1 tablespoon low-sodium soy or tamari sauce, or to taste
1 tablespoon arrowroot powder
Hot cooked rice (for serving)

In a wok or large skillet over medium-high heat, saute onion, garlic, and ginger root in sherry for 5 minutes, stirring frequently.

Add bok choy, broccoli, mushrooms, bell pepper, and broth. Cover and steam until vegetables are tender-crisp (about 5 minutes).

Add bean sprouts and cook 1 minute.

In a small bowl combine five-spice, soy sauce, and arrowroot. Add to stir-fry and cook until mixture thickens (about 1 minute).

Serve hot over rice.

*Chinese five-spice powder, is a blend that typically includes fennel seed, cloves, Szechwan peppercorn, cinnamon, and anise, is available in Chinese markets.

Makes 6 servings
Source: the California Culinary Academy
From: csally - 01-16-98