Vegetable Stir Fry

Ingredients

• 1 bag of vegetable medley made up of floweretts of Broccoli, Cauliflower, and baby carrots. Aprox 2 pounds of raw veggies
•  
• 1 tsp minced garlic
• 1 Tablespoon minced ginger or pickled ginger
• 1/3 dried cup wood ear and shitake mushrooms (2/3c wet)
• 1/2 cup water for mushrooms
• 6 stalks of celery chinese cut3 Tablespoons Olive Oil
• 3 green onions diced w/ some greens
• 2 tsp instant chicken boullion
• 1 Tablspoon cornstarch in 1/2 cup tap water.
• 1 cup of water or replace the boullion with stock here

Directions

Prepare vegetables. Soak mushrooms for 20 minutes save water. Stem and dice your mushrooms. Then, heat wok to very hot. Add oil and then garlic and ginger. Set the green onions off for later. Put in all the veggies, mushrooms and mushroom stock into the wok stir and cover.

Steam in wok until just tender but firm to the bite. Adding more water as needed. Add green onions and then enough water or broth to equal 1/2 cup total in the pan. Then heat to just steaming and add the cornstarch mixture. Stir till thick, seconds here, and remove from heat.

Serve with sticky rice and orange slices.