Recipe Blog Book

1 green pepper

1 medium onion

2 stalks celery

2 carrots

3 tbsp (45 mL) oil

1 clove garlic, crushed

2 thin slices fresh ginger, finely chopped

2 oz (60 g) canned bamboo shoots, shredded

1/4 cup (60 mL) vinegar

3 tbsp (45 mL) sugar

1 tbsp (15 mL) sherry

3 tbsp (45 mL) seasoned vegetable stock

1 1/2 tbsp (20 mL) cornstarch blended with 3 tbsp (45 mL) water

1. Remove membrane and seeds from green pepper and cut into 2 inch (5 cm) long diamond shapes. Peel onion, halve lengthwise and cut each half into 1/2 inch (1 cm) wide strips lengthwise. Cut celery in 2 inch (5 cm) pieces diagonally into 1 1/2 inch (4 cm) pieces. Parboil vegetables for 3-4 minutes.

2. Heat oil in a wok. Add garlic and ginger, and stir for 1 minute. Add vegetables and bamboo shoots and stir-fry over high heat about 2 minutes. Add vinegar, sugar, sherry and vegetable stock and bring to a boil. Stir in blended cornstarch and water to thicken.