2 Tbsp. oil
4 c. celery, diagonally sliced
8 oz. fresh mushrooms, sliced
8 oz. fresh pea pods, or 6 oz. frozen pea pods, thawed, drained
3 green onions, sliced
1 Tbsp. cornstarch
1/4 tsp. ginger
1/4 c. corn syrup (optional)
2 Tbsp. orange juice
1 tsp. soy sauce
1/4 c. slivered almonds
1/2 - 1 tsp. orange peel, grated
Almost all the cooking time on this dish is in the preparation and measuring. Have it all measured out and it comes together in a flash. Serve over rice or lo mein noodles. Flavorful and fresh, this dish is great if you're watching your waistline (skip the corn syrup).
Note: This is a great dish to pretend you're on a cooking show - do like the TV chefs do and have everything ready in its own little bowl before you start to cook.
Yield: 8 1/2-cup servings
In a wok or large skillet, heat oil.
Sauté celery in hot oil 3 min. or until crisp-tender. Stir in mushrooms, pea pods and onions. Sauté 3 min.
In a small bowl, combine cornstarch, ginger, corn syrup, orange juice and soy sauce. Pour over vegetables. Cook 1 min., stirring contantly. Sprinkle with almonds and orange peel.
Serve with rice or over lo mein noodles.
Submitted by Gretchen Grant Contributed on: and modified on Sunday April 6th, 2008