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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
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.