Chinese Vegetables
2 tbsp olive oil
1 tbsp sesame oil
2 stalks celery, julienned
1/2 onion, sliced
2 medium carrots, julienned
1/4 cup bamboo shoots, drained
1/4 cup bean sprouts, drained
1/2 cup sliced purple cabbage
1/2 cup snow peas, cut in half
1/2 cup sliced mushrooms
2 cloves garlic, minced
1/2 cup chicken broth
1 tbsp soy sauce
1 tbsp cornstarch
Heat oils in skillet. Add vegies and saute for 15 minutes. Stir chicken broth, soy sauce and cornstarch until smooth. Add to skillet, cook until sauce thickens and boils.
