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The Recipe Instructions |
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Ingredients
1 cup onion, thinly sliced
1 tsp minced garlic
1 tsp grated gingerroot
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 red bell pepper, julienned
1/4 cup defatted chicken stock
1 cup mung bean sprouts
1/2 tsp chinese five-spice powder
1 tbsp low-sodium soy or tamari sauce, or to taste
1 tbsp arrowroot powder
Directions
1. In a wok or large skillet over medium-high heat, saute onion, garlic,
and gingerroot 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).
2. 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.
Note: Chinese five-spice powder, a blend that typically includes fennel
seed, cloves, Szechuan peppercorn, cinnamon, and anise, is available in
Chinese markets.
NOTES : This easy stir-fry recipe gets its rich flavor from sherry, Chinese
five-spice powder, garlic, and gingerroot, and eliminates the fat from
cooking oils. The selection of fresh vegetables can change with the season
and availability of produce. Try marinating a few of the vegetables in the
sherry, garlic, and gingerroot for several hours before adding to the wok.
Recipe by: the California Culinary Academy
Servings: 6
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