Instructions: Place the barley and veg. stock in a saucepan. Cover and cook over med. heat for 1 hour. About 15 minutes before the barley is done, place all of the vegetables, except the bean sprouts, in a large pot or wok with the soy sauce, water, and ginger. Cook, stirring, for 5 minutes. Add the bean sprouts and cook, stirring, for another 5 minutes. Add the cornstarch mixture and cook, stirring, until thickened, about 1 minute. Remove from heat. Toss the vegetables with the cooked barley. Serve hot.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.