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1 tbsp canola oil 15 mL
1 cup celery, chopped into slices (1/4-in/0.5-cm) 250 mL
1 cup green onions, sliced into pieces (1-in/2-cm) 250 mL
1 cup shiitake mushrooms, sliced (1/4-in/0.5-cm thick) 250 mL
1 red pepper, seeded and cut into 1/4-in/0.5-cm strips 1
2 cloves garlic, chopped 2
1 tbsp fresh peeled and chopped ginger 15 mL
1 carrot, peeled and cut into 1/4-in thick strips 1 in/2 cm long 1
1 can water chestnuts, sliced 1 can
1 1/2 cups fresh bean sprouts 375 mL
1/4 lb Chinese pea pods, stems and tips removed 115 g
2 cups vegetable broth 500 mL
4 tbsp soy sauce or tamari 60 mL
4 tbsp dry sherry 60 mL
2 tbsp rice vinegar 30 mL
2 tbsp cornstarch 30 mL
2 tbsp water 30 mL
6 cups cooked rice 1.5 L
In a large pan over high heat, sauté all vegetables in canola oil, except sprouts and pea pods, for 4 minutes. Add pea pods, sprouts, broth, soy sauce, dry sherry, and rice vinegar.
Combine cornstarch and water, add to pan and stir throughly. Cook 3 minutes more.
Serve over hot cooked rice.
1 cup celery, chopped into slices (1/4-in/0.5-cm) 250 mL
1 cup green onions, sliced into pieces (1-in/2-cm) 250 mL
1 cup shiitake mushrooms, sliced (1/4-in/0.5-cm thick) 250 mL
1 red pepper, seeded and cut into 1/4-in/0.5-cm strips 1
2 cloves garlic, chopped 2
1 tbsp fresh peeled and chopped ginger 15 mL
1 carrot, peeled and cut into 1/4-in thick strips 1 in/2 cm long 1
1 can water chestnuts, sliced 1 can
1 1/2 cups fresh bean sprouts 375 mL
1/4 lb Chinese pea pods, stems and tips removed 115 g
2 cups vegetable broth 500 mL
4 tbsp soy sauce or tamari 60 mL
4 tbsp dry sherry 60 mL
2 tbsp rice vinegar 30 mL
2 tbsp cornstarch 30 mL
2 tbsp water 30 mL
6 cups cooked rice 1.5 L
In a large pan over high heat, sauté all vegetables in canola oil, except sprouts and pea pods, for 4 minutes. Add pea pods, sprouts, broth, soy sauce, dry sherry, and rice vinegar.
Combine cornstarch and water, add to pan and stir throughly. Cook 3 minutes more.
Serve over hot cooked rice.
