- Rating:
- Servings:
- 4
- Difficulty:
- Total Time:
- Recipe By:
- Martin Yan
Ingredients
- 2 1/2 tablespoons Vegetable Oil
- 4 Dried Oyster Mushrooms soaked and sliced
- 2 ounces Cellophane Noodles soaked
- 1/2 cup Organic Carrots sliced
- 1/2 cup Bok Choy chopped
- 2 ounces Napa Cabbage cut into bite sized pieces
- 8 Sno Peas
- 1/4 cup Waterchestnuts sliced
- 1/4 up Bamboo Shoots sliced
Seasonings
- 2 tablespoons Soy Sauce
- 1/2 teaspoon Salt
- 1 1/2 teaspoon Sugar
- 1 1/2 teaspoon Sesame Oil
- 3/4 cup Soup Stock
Directions
Drain the cellophane noodles and set aside.
Heat a wok over high heat with the vegetable oil, swirling to coat the sides of the pan. Stir fry the mushrooms and noodles for 1-1 1/2 minutes. Add the remaining vegetables and stir fry for 1-1 1/2 minutes.
Add the seasoning sauce ingredients. Reduce heat to medium and cook for approximately 3 minutes. Serve hot.
