Title: Chinese Stir-Fried Vegetables over Rice
Categories: Vegetables, Side dishes, Low fat, Breads, Muffins & r
Yield: 6 Servings

1 c Onion -- thinly sliced
1 ts Minced garlic
1 ts Grated gingerroot
1/4 c Dry sherry
1 c Sliced bok choy
1/2 c Broccoli florets -- broken
Into pieces
1/2 c Sliced mushrooms
1/2 c Red bell pepper --
Julienned
1/4 c Defatted Chicken Stock
1 c Mung bean sprouts
1/2 ts Chinese five-spice powder
1 tb Low-sodium soy or tamari
Sauce -- or to taste
1 tb Arrowroot powder

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.

Recipe By : the California Culinary Academy

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip