Mr. Wangs Chinese Buffet
Recipes
Mr. Wang's Vegetable Deluxe
A.
10 to 12 buds broccoli
6 to 8 fresh bottom mushroom cut in half
8 to 10 snow peas
8 to 10 slices carrots
4 to 6 black mushroom (option, soak in water about 30 minutes until
mushrooms become soft; then remove stem and cut mushroom in half.)
8 to 10 bamboo shoots slices
8 to 10 celery slices
4 to 6 pieces red bell pepper
B.
1 piece garlic, chopped
1 tablespoon oil
2 teaspoon rice wine
5 cups water
½ teaspoon salt
1 teaspoon sugar
¼ teaspoon white pepper
¼ teaspoon sesame oil
C.
2 teaspoon cornstarch
1 tablespoons water
Mix together cornstarch and water.
Heat 5 cups water into wok. Add to wok all items from "A" and boil for 2 minutes.
Remove from heat and set aside.
Add 1 tablespoon of oil into wok and add chopped garlic and rice wine; stir-fry, then add water, salt and sugar and stir-fry.
Add vegetables and stir-fry well. Add white pepper stir-fry.
Add mixed cornstarch to make gravy. Stir-fry well and turn off heat.
Add sesame oil and mix.
Remove from heat and serve.