Recipe for Mixed Vegetables 
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Yield:
8 Sweet ones
Ingredients:
Amount Ingredient
1 tbl Instant Chicken bouillon
1/2 cup Water,
1 tbl Cornstarch,
1 tbl Cold water,
1 tbl Soy sauce,
8 oz Bean sprouts,
2 tbl Vegetables oil,
1 med Onion, thinly sliced
2 lrg Cloves garlic, finly chopped
1 tsp Gingerroot, finely chopped
4 med Stalks celery, cut into 1/4" slices (about 2 cups
10 oz (1 pk) frozen green peas,
Instructions:
Instructions: Mix bouillion in 1/2 cup water. Dissolve cornstarch in 1 tb water and the soy sauce. Rinse bean sprouts under running water; drain.

Heat wok or 12" skillet over medium heat until 1 or 2 drops water bubble and skitter when sprinkled in wok. Add oil; rotate wok to coat side. Add onion, garlic and gingerroot; 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 bouillion; heat to boiling. Stir in cornstarch mixture; cook and stir until thickened, about 10 minutes.

Cooking by WHOM!

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