Assorted Stir-Fried Vegetables

Course : Vegetables
Serves: 16
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1 Cup peanut oil
1 pound napa cabbage
16 medium tree ears
3/4 cup sliced bamboo shoots
1/2 cup celery
1/2 cup carrot
16 ounces canned baby corn
1/2 cup scallions
1 tablespoon garlic
1 tablespoon ginger
1 teaspoon salt
1 cup chicken stock
2 tablespoons soy sauce
3 tablespoons cornstarch
1 teaspoon sesame oil

Preparation / Directions:

heat the oil in a wok, over a moderately-high flame add the garlic and stir-fry for 10 seconds remove and discard garlic add the ginger and salt stir-fry for 10 seconds add the cabbage and stir-fry for 2 minutes add the remaining vegetables and stir-fry for 1-2 minutes add the chicken stock and soy sauce, stir cover and simmer for 2-4 minutes, until vegetables are tender-crisp combine the cornstarch and water-mix well gradually stir into the wok mixture heat and stir until thickened remove from heat stir in sesame oil serve hot, with rice


Nutritional Information:

21 Calories (kcal); trace Total Fat; (15% calories from fat); trace Protein; 4g Carbohydrate; 0mg Cholesterol; 412mg Sodium

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