Stir-Fried Chinese Vegetables Recipe

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Wolfgang Puck on Food Network
Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

2/3 cup good-quality chicken stock or broth, vegetable broth, or water, heated

1/4 pound Chinese long beans, trimmed and cut into 1-inch pieces

1/2 red onion, trimmed and cut into 4 wedges, layers separated

1 tablespoon soy sauce

1/4 pound Chinese broccoli, stems and leaves separated, each cut into 1-inch pieces

6 scallions, trimmed, 5 cut diagonally into 1-inch pieces, 1 thinly sliced and reserved separately

2 heads baby bok choy, trimmed, cut lengthwise in quarters

2 teaspoons toasted sesame seeds

1/4 head Napa cabbage, leaves cut crosswise into 1-inch-wide strips

1 tablespoon minced garlic

1 tablespoon minced fresh ginger

4 tablespoons peanut oil or vegetable oil

1/4 teaspoon crushed red chili flakes

1 tablespoons cornstarch, dissolved in 1 tablespoon cold water

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