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Side Dish
Asian
2 - 4 servings
5 minutes
10 minutes
The sparkling combination of bamboo shoots, water chestnuts, broccoli, carrots and corn are as colorful as jewels in a jewelry box.
1½ tablespoons oil
2 slices ginger root, minced
1 clove organic garlic, minced
½ cup organic carrots, sliced
3 dried black mushrooms, soaked
½ cup mushrooms, medium sized
1 cup organic broccoli flowerets
¾ cup soup stock
½ cup bamboo shoots, sliced
½ cup Waterchestnuts
½ cup baby corn, cut into 1½ lengths
1¼ teaspoons salt
¾ teaspoon sugar
1½ teaspoons cornstarch (1 part cornstarch dissolved in 2 parts water)
Heat oil In a wok or saute pan over high flame, add ginger and garlic and continuously for 10-15 seconds.
Add the carrots, mushrooms, and broccoli.
Pour in 4 tablespoons of stock, cover, and cook 2-3 minutes.
Stir in the remaining ingredients and cook until slightly thickened. Serve immediately.
