2 c. Chinese cabbage and/or Bok Choy
2 tbsp. vegetable oil
1 thin slice ginger root, minced
1 clove garlic, crushed
1/2 c. pea pods
1/2 c. thin sliced mushrooms
1 tbsp. water
1 tbsp. cornstarch
2 green onions, chopped
1/4 c. chicken broth
1/2 c. sliced bamboo shoots
2 tbsp. oyster sauce

Cut Chinese cabbage or bok choy diagonally into 1/2" slices. Remove strings from pea pods and set aside. Preheat wok and swirl 2 tablespoons vegetable oil in the wok. Add garlic and ginger root, stir fry until lightly brown. Add cabbage and stir fry 1 minute. Add green onions, bamboo shoots and mushrooms and stir fry 1 minute. Add green onions, bamboo shoots and mushrooms and stir fry 1 minute. Stir in chicken broth and pea pods. Heat to boiling. Cook 1 minute. Stir in cornstarch mixture. Stir until thickened, about 10 seconds. Add oyster sauce; cook 30 seconds. Serve immediately.