Tuesday, November 18, 2008

Oriental-Style Mixed Vegetables

The delicate seasoning and a delightful crisp-tender texture make these stir-fried vegetables a wonderful addition to any meal. Try this Oriental-Style Mixed Vegetables recipe from Wok Cuisine Cook Book. If you like water chestnuts, then you must prepare dish on your dinner table as a side-dish.

1 ounce bean thread
1 1/2 cups fresh green beans, bias sliced into 1-inch pieces, or one 9-ounce package frozen beans, thawed
1 tbsp soy sauce
1 tsp sugar
1 tsp sesame oil
1 tbsp cooking oil
1 clove garlic, minced
1 medium onion, cut into thin wedges (3/4 cup)
1/2 cup thinly sliced celery
1 medium sweet red or green pepper, cut into thin strips (1 cup)
1/2 cup sliced fresh mushrooms
1/2 of an 8-ounce can sliced water chestnuts, drained (1/2 cup)

*In a mixing bowl soak the bean threads for 15 minutes in enough warm water to cover. Drain well. Cut into 2-3-inch lengths. If using fresh green beans, cook, covered, in a small amount of boiling water for 3 1/2 minutes; drain. For sauce, in a small bowl stir together the soy sauce, sugar and sesame oil. Set aside.

*Pour cooking oil into a wok or 12-inch skillet. (Add more oil as necessary during cooking.) Preheat over medium-high heat. Stir-fry garlic in hot oil for 15 seconds. Add the onion and celery; stir-fry for 1 1/2 minutes. Add the red or green pepper and mushrooms; stir-fry about 1 1/2 minutes more or till vegetables are crisp-tender. Remove the vegetables from the wok. Add fresh green beans, if using, to the wok; stir-fry about 3 minutes or till beans are crisp-tender. Or add thawed green beans, if using; stir-fry for 1 1/2 to 2 minutes or till crisp-tender.

*Return all the cooked vegetables to the wok. Add the water chestnuts, bean threads, and sauce. Stir all ingredients together to coat with sauce. Cook and stir about 1 minute more or till heated through. Serve immediately. Makes 4 side-dish servings.

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