Mama Mangia
Super Moderator
ASIAN STIR FRY ARTICHOKES
12- 16 baby artichokes, trimmed (do not halve)
2 tablespoons vegetable oil
1 cup fresh snow peas or sugar snap peas (or thawed frozen)
1/4 cup dried shiitake mushrooms, soaked until soft in hot water, drained and sliced
(tough stems discarded)
1/4 cup chicken broth
1 teaspoon cornstarch
1 tablespoon dry sherry
1 tablespoon soy sauce
1/2 teaspoon minced fresh ginger
Salt
Boil artichokes about 10 minutes, or until just tender with a hint of crunch. Drain and cool. Cut in half.
Add oil to hot skillet. Stir-fry artichokes, snow or sugar snap peas and mushrooms for 1 minute. Add chicken broth and simmer, covered, about 1 minute or until vegetables are tender. Combine cornstarch with sherry, soy sauce and ginger. Add to vegetables. Cook and stir until liquid is clear. Salt to taste.
12- 16 baby artichokes, trimmed (do not halve)
2 tablespoons vegetable oil
1 cup fresh snow peas or sugar snap peas (or thawed frozen)
1/4 cup dried shiitake mushrooms, soaked until soft in hot water, drained and sliced
(tough stems discarded)
1/4 cup chicken broth
1 teaspoon cornstarch
1 tablespoon dry sherry
1 tablespoon soy sauce
1/2 teaspoon minced fresh ginger
Salt
Boil artichokes about 10 minutes, or until just tender with a hint of crunch. Drain and cool. Cut in half.
Add oil to hot skillet. Stir-fry artichokes, snow or sugar snap peas and mushrooms for 1 minute. Add chicken broth and simmer, covered, about 1 minute or until vegetables are tender. Combine cornstarch with sherry, soy sauce and ginger. Add to vegetables. Cook and stir until liquid is clear. Salt to taste.