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bok choy, sliced mushrooms, now peas and carrots; stir-fry 3 mimses. Add bamboo shoots and water d*stnuts; stir-fry 1 minute. *>tir cornstarch mixture and add to wok. Bring to boil over medium heat, stirring constantly; boil 1 minute# Stir in straw mushrooms and baby corn until heated through. Makes 4 to 6 servings. i
Teriyaki chicken dinner
12 roaster wings *
Salt, ground pepper to taste
2 Tbsps. vegetable oil ■
1 cup broccoli florets 7
1 8-oz. can sliced water chestnuts, drained 1
4 carrots, sliced
4 green onions, thinly sliced *
1/2 cup water
1/4 cup soy sauce *
1/4 cup brown sugar '.
3 Tbsps. dry sherry or white- vinegar
2 garlic cloves, finely chopped' • 2 tsps. grated ginger root I
Additional sliced green onion‘for garnish.
Rinse chicken wingettes and pat dry. Sprinkle with salt and pepper. In large wok or skillet over mediumhigh heat, heat oil. Add broccoli and stir-fry 1 minute; add water chestnuts and carrots; stir-fry 1 mimlte. Add green onions; stir-fiy a few Seconds. Remove vegetables and set aside. •
Add wingettes to wok and cook until lightly browned on all sides about 5 minutes. Reduce heat to l&w; and cover and cook 10 minutes, tifrning occasionally. Remove wingettes to paper toweling. Discard drippihgs from 'wok. Return wingettes and vegetables to pan. Add all remaining ingredients, except rice and grfeen onions for garnish. Stir until well mixed. Cook, turning frequently, until pieces are glazed and saucd is thickened, 3 to 5 minutes. Sprinkle with sliced green onion. Make 4 servings. ->
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