Steamed Asian Vegetables

How to make Steamed Asian Vegetables Recipe

4 SERVINGS

Ingredients:
1/2 cup Chicken stock
2 cups Baby bok choy, split lengthwise
2 cups Snap peas, trimmed
1 cup Red bell peppers, seeded, julienned
1 cup Yellow bell peppers, seeded, julienned
1 cup White mushrooms, sliced
2 Garlic cloves, minced
1 tablespoon Cornstarch
1 tablespoon Water
1 teaspoon Soy sauce
1 teaspoon Sesame oil
to taste Salt and black pepper

Method:
Bring the chicken stock to a boil. Add the bok choy, cover, and steam for 1 minute.

Add the snow peas, bell peppers, mushrooms, and garlic. Cover and steam for 1 minute.

Mix the cornstarch with the water, soy sauce, and sesame oil to make a slurry.

Add the cornstarch slurry to the vegetables. Cook over high heat for about 30 seconds, tossing constantly until the sauce thickens and the vegetables are nicely coated with the sauce.

Season with salt and black pepper; serve immediately.