Mixed vegetables stir-fry b1

1. Cut the bok choy w/ its leaves diagonally into ½-in.
2. Slices.
3. Snap off ends & remove strings from pea pods.
4. Place pea pods in boiling water to cover & cook, covered, 1 min; drain.
5. Immed- iately rinse under cold water & drain again.
6. Cut the mushrooms into ¼-in.
7. Slices.
8. Cut the green onions into 2-in.
9. Pieces.
10. Mixi cornstarch w/ 2 tbs. Cold water to dissolve.
11. Set aside.
12. Heat wok until a drop of water bubbles & skit- ters when sprinkled in wok. Add oil & rotate wok to coat sides.
13. Add gingerroot & garlic; stir-fry 1 min. add mushrooms & bamboo shoots; stir 1 min. stir in chicken broth & salt; heat to boiling.
14. Stiri in dissolved cornstarch.
15. Cook & stir until thickened, approx.
16. 10 sec. Add pea pods, green onions, and oyster sauce.
17. Cook and stir 30 sec. Serve immediately.
18. Temperature(s): hot effort: average time: 00:20.