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MUSHROOM STIR FRY
Unknown
1 chicken bouillon cube
¼ cup warm water
1 clove of garlic, minced
3 tablespoons vegetable oil
¼ teaspoon of salt
½ pound of fresh Mushrooms
1 cup thinly-sliced yellow summer squash
½ cup bias-cut celery
¼ cup green pepper strips
2 small tomatoes cut in wedges
1 to 1 ½ tablespoons cornstarch
1 tablespoon soy sauce
Soften bouillon cube in water. Set aside. In large skillet or wok cook garlic in oil and salt over low heat until browned. Increase heat to high. Add Mushrooms, squash, celery, green peppers, and carrot. Cook and stir for 3 minutes. Reduce heat to medium. Add bouillon water and tomatoes. Cover. Cook 3 minutes.
Combine cornstarch and soy sauce. Stir into vegetables, cook uncovered, over high heat until sauce thickens and bubbles, about 1 minute.
Makes 6 servings.