Mixed Vegetables
Ingredients
1 Tbsp. instant chicken bouillon
1/2 C. water
1 Tbsp. cornstarch
1 Tbsp. cold water
1 Tbsp. soy sauce
8 oz. bean sprouts
2 Tbsp. vegetable oil
1 medium onion, thinly sliced
2 large cloves garlic, finely chopped
1 tsp. ginger root, finely chopped
4 medium stalks celery, cut into 1/4-inch slices (about 2 C.)
10-oz. package frozen green peas
8 oz. mushrooms, cut into 1/4-inch slices (about 3 C.)
Cooking Instructions
Mix bouillon in 1/2 C. water. Dissolve cornstarch in 1 Tbls. water and the soy sauce. Rinse bean sprouts under running water; drain. Heat wok or 12-inch skillet over medium heat until 1 or 2 drops water bubble when sprinkled in wok. Add oil; rotate wok to coat side. Add onion, garlic and ginger root; stir fry until garlic is light brown. Add celery and peas; stir fry 3 minutes. Add mushrooms and bean sprouts; stir fry 1 minute. Stir in chicken bouillon; heat to boiling. Stir in cornstarch mixture. Cook and stir until thickened, about 10 minutes.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)