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Wok Vegetables

vegetables, stirfry - other

2 tablespoons vegetable oil
1 slice fresh ginger-root
1 clove garlic; peeled
1 cup cauliflower or broccoli florets
2 carrots; diagonally sliced
1 onion; sliced
1 cup chicken stock
1 cup sliced zucchini or celery
1 sweet green pepper; cut in strips
1 cup sliced mushrooms or fresh bean spro
1 can (10 oz) bamboo shoots; drained
1/4 teaspoon salt
1 tablespoon cornstarch
2 tablespoons soy sauce

Heat wok; add oil. Stir-fry ginger and garlic just for a few seconds to flavor the oil, then discard ginger and garlic. Add cauliflower, carrots and onion; stir-fry for 2 to 4 minutes or until onion is softened. Pour in chicken stock; cover and cook for 2 minutes. Add zucchini, green pepper, mushrooms and bamboo shoots. Season with salt and stir-fry for 4 minutes longer or until vegetables are tender-crisp. Dissolve cornstarch in soy sauce; pour over vegetables and cook, stirring, until sauce has thickened. Serve immediately.

Contributor: Canadian Living - April, 1986

Yield: 4 to 6 servings

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