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Vegetarian Stir-Fry
By Chef Martin Yan


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


2 teaspoons Sesame Seeds
2/3 cup Vegetable Broth or Chicken Broth
1/2 teaspoon Sugar
2 teaspoons Cornstarch mixed with 1 tablespoon Water


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.