1 whole Chinese radish
1/4 lb. snow peas
1/4 lb. bak choi
1/4 lb. Chinese broccoli
1 c. bamboo diced
1/2 c. water chestnuts (chopped fine)
2 c. broth
1 tbl. ginger-garlic mix
1 tsp. tapioca starch
4 tbl. water
- Cut up all vegetables in bite size pieces.
- Assemble sauce.
- Put all vegetables in bowl, mix in 4 tbl. garlic oil and 1 tbl. ginger-garlic mix. Mix well.
- Stir fry vegetables in 2 - 3 batches.
- Have a leafy base (bak choi leaves). Pour on vegetables, cover with thickening sauce.
NOTE:
Finely chopped chicken can be added to sauce.