Braised Chinese Vegetables - cooking recipe

Ingredients

6 dried mushrooms
1/4 c. dried lily buds
2 Tbsp. cooking oil
2 c. chopped bok choy
1 1/2 c. fresh pea pods or 1 (6 oz.) pkg. frozen pea pods, thawed
2 Tbsp. cornstarch
2 Tbsp. dry sherry
1 c. fresh bean sprouts
1/2 c. sliced water chestnuts
1/2 c. water
2 Tbsp. soy sauce
1/2 tsp. chicken bouillon granules
1/2 tsp. sugar

Preparation

Soak dried mushrooms and lily buds in enough water to cover for 30 minutes; squeeze and drain well.
Chop mushrooms; discard stems.
Cut lily buds into thirds.
Preheat wok or large skillet over high heat.
Add oil; stir-fry bok choy, pea pods, bean sprouts and water chestnuts in hot oil for 2 minutes.
Add mushrooms, lily buds, 1/2 cup water, soy sauce, bouillon granules and sugar.
Cover and cook for 5 minutes.
Blend dry sherry into cornstarch.
Stir into vegetable mixture.
Cook and stir until thickened and bubbly.
Serve at once.
Serves 6.