Buddhist Vegetarian Delight with Oyster Mushroom
By Chef Martin Yan


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 

2 tablespoons Soy Sauce 
1/2 teaspoon Salt 
1 1/2 teaspoon Sugar 
1 1/2 teaspoon Sesame Oil 
3/4 cup Soup Stock 


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.