- Rating:
- Servings:
- 4
- Difficulty:
- Total Time:
- Recipe By:
- Martin Yan
Ingredients
- 7 Dried Mushrooms
- 1 small Organic Zucchini
- 2 tablespoons Vegetable Oil
- 2 teaspoons Ginger Root minced
- 2 cups Gai Lan
- 3 Organic Green Onions (white parts only) cut diagonally into 2 inch pieces
- 1 can Straw Mushrooms drained
- 1 can Baby Corn drained
- 1/2 cup Nuts unsalted
Sauce
- 2 teaspoons Sesame Seeds
- 2/3 cup Vegetable Broth or Chicken Broth
- 1/2 teaspoon Sugar
- 2 teaspoons Cornstarch mixed with 1 tablespoon Water
Directions
Toast the sesame seeds in a wide frying pan over medium heat for about 5 minutes or until golden brown, shaking pan frequently. Place the sesame seeds in a bowl and add all remaining sauce ingredients except the cornstarch solution; blend well. Set aside.
Soak mushrooms in water water to cover for 30 minutes; drain. Cut off and discard stems and thinly slice caps. Set aside.
Slice zucchini in half horizontally then cut each half diagonally into 1/4 inch thick pieces and set aside.
Place a wok or wide frying pan over high heat until hot. Add oil, swirling to coat sides. Add ginger; cook, stirring, until fragrant. Add mushrooms, Gai Lan, and green onions, and stir fry for 1 minute. Add the straw mushrooms and sauce; cook and toss for 2 minutes. Add baby corn and zucchini; cover and cook for 2-3 minutes or until vegetables are crisp-tender, stirring occasionally. Add cornstarch solution and cook, stirring, until sauce boils and thickens slightly. Transfer to a serving dish, sprinkle with nuts, and serve hot.
