Shop Black Friday Sale
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Side Dish
2 servings
5 minutes
10 minutes
Chef Martin Yan
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
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.
