1 lb. frozen mussel meats
1/2 c. flour
1 tbsp. vegetable oil
1 tsp. bouillon granules (chicken or beef)
1/3 c. boiling water
2 tbsp. soy sauce
1 tbsp. soy sauce
1 tbsp. sugar
1/2 c. broccoli in sm. pieces
1/2 c. cauliflower in sm. pieces
1/2 c. red pepper, cut in thin strips
1/2 c. onion, slivered
1/2 c. bok choy, cut in sm. pieces
4 oz. water chestnuts, sliced and drained
1/2 c. mushrooms, sliced thin
1/4 c. snow peas
1/2 c. bean sprouts

Place frozen mussel meats in a colander and run cold water over them. Drain and lightly flour before cooking. Add oil to medium-heated wok or large skillet. Toss in the lightly floured mussels and toss quickly until lightly browned, 1-2 minutes.

Dissolve the bouillon granules in hot water. Add the soy sauce and sugar, then pour over mussels. With a slotted spoon, remove the mussels and set aside.

Turn the heat on high and add the broccoli, cauliflower, red pepper, onion and bok choy, tossing quickly until half cooked, approximately 1-2 minutes. Add in water chestnuts, mushrooms, snow peas and bean sprouts. Place the mussels back in the pan and stir until heated. Serve over cooked rice, with soy sauce to taste. Serves 4-6.