Recipe for Stir-Fried Vegetables 
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Yield:
2
Ingredients:
Amount Ingredient
1 tbl peanut oil
1/4 lb Chinese snow peas cut 1" chunks
1 cup oyster mushrooms whole or halved,
depending upon size
1 cup shiitake mushrooms whole or halved,
stems removed (stems can be added to stocks for flavor)
1 cup red bell pepper strips in 1" chunks
1 cup yellow bell pepper strips in 1" chunks
1/2 lrg Japanese eggplant cut 6 or 7 slices
1/4 med bok choy cut 1" chunks
5 x broccoli florets - (to 6)
5 x young asparagus spears cut 1 1/2" to 2"
lengths
1/3 cup Chicken Stock (see recipe), heated
1 tbl soy sauce
Salt to taste
Instructions:
Instructions: In a wok or large skillet over high heat, heat the oil. Add vegetables and stir fry, coating them with the oil. Pour in the stock and the soy sauce and stir until al dente, about 2 minutes longer. Season with salt and pepper to taste, keeping in mind that the soy sauce is salty. Serve immediately.

Serve in a heated serving bowl or arrange attractively on each plate as an accompaniment to an entree.

This recipe yields 2 to 4 servings.

Comments: The combination of the oil, stock, and soy sauce produces a glaze for the vegetables. When cooked, the vegetables should be shiny and crispy with no stock remaining in the pan.

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