2 - 4 servings
Melissa's Corporate Chefs
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.