Chef Martin Yan
Buddhist Vegetarian Delight with Oyster Mushroom
Category
Side Dish
Author:
Chef Martin Yan
Ingredients
-
2½ tablespoons Vegetable Oil
-
4 Dried Oyster Mushrooms, soaked and sliced
-
2 ounces Cellophane Noodles, soaked
-
½ cup Organic Carrots, sliced
-
½ cup Bok Choy, chopped
-
2 ounces Napa Cabbage, cut into bite sized pieces
-
8 Sno Peas
-
¼ cup Waterchestnuts, sliced
-
¼ cup Bamboo Shoots, sliced
-
2 tablespoons Soy Sauce
-
½ teaspoon Salt
-
1½ teaspoon Sugar
-
1½ teaspoon Sesame Oil
-
¾ cup Soup Stock
Seasonings
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 1-1½ minutes.
Add the remaining vegetables and stir fry for 1-1½ minutes.
Add the seasoning sauce ingredients.
Reduce heat to medium and cook for approximately 3 minutes.
Serve hot.
Filed in:
Bamboo Shoots,
Bok Choy,
Buddhist Vegetarian Delight with Oyster Mushroom,
Carrots,
Chef Martin Yan,
Dried Oyster Onions,
Napa Cabbage,
Sno Peas,
Waterchestnuts
