Buddhist Garden

Prep Time: 0 Minutes

Cook Time: 10 Minutes

Ready In: 10 Minutes

Servings: 4

BUDDHIST GARDEN This recipe came from an estate sale. I obtained it when I purchased the family collection from the Ritchie Estate in Balch Springs, Texas in 1984.

Ingredients:

2 tablespoons oyster sauce

2 teaspoons soy sauce

1 teaspoon honey

1/2 cup chinese type stock

1/2 teaspoon freshly ground black pepper

2 teaspoons cornstarch dissolved in 1 tablespoon water

2 tablespoons peanut oil

1 tablespoon minced garlic

1 tablespoon minced ginger

1 small carrot sliced diagonally

1 cup mushrooms chopped

1 cup asparagus cut diagonally into 1 pieces

1 small yellow bell pepper sliced thinly

1 small green bell pepper sliced thinly

4 ounces wheat gluten sliced thinly

1/2 cup scallion pieces cut diagonally about 2 long

Directions:

1. Mix oyster sauce, soy sauce, honey, stock, black pepper and cornstarch together.
2. Heat wok on medium high head then add oil and coat bottom of wok.
3. Stir fry the ginger and garlic for 30 seconds.
4. Add mushrooms and asparagus and cook 30 seconds more.
5. Add peppers and cook until just soft.
6. Add wheat gluten and scallions and cook just to heat gluten through.
7. Add sauce after stirring it to suspend the cornstarch then stir continuously.
8. Heat just until sauce bubbles.
9. Serve on brown steamed rice and serve with a seasoned chili or sesame oil.

By RecipeOfHealth.com