A quick stir fry.

Ingredients

8 oz snow peas
4 oz oyster mushroom
1 cup bamboo shoot
1 tbsp canola oil
1 tsp corn starch
1/2 tsp salt
1/4 tsp white pepper
1/4 tsp sesame oil
1/4 cup vegetable broth

Preparation

De-string the snow peas, and slice the mushrooms and bamboo shoots into 3 mm thick pieces.

Combine the cornstarch, salt, pepper, sesame oil and cold vegetable broth in a small bowl.

Stir fry the mushrooms with the canola oil in a wok until cooked, about 5 minutes.  Add the snow peas and bamboo shoots and continue stir frying over low to moderate heat about another 5 minutes.

Stir the cornstarch mix to resuspend the cornstarch, and add it to the stir fry mix.  Continue stir frying about another minute to thicken the sauce and coat the vegetables.

Serve with rice.

Nutrition

6 servings