Buddhist Vegetarian Delight with Oyster Mushroom
Category
Side Dish
Servings
2 servings
Prep Time
5 minutes
Cook Time
8-10 minutes
Author:
Chef Martin Yan
Ingredients
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2½ tablespoons Vegetable Oil
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4 Dried Oyster Mushrooms, soaked and sliced
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2 ounces Cellophane Noodles, soaked
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½ cup Organic Carrots, sliced
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½ cup Bok Choy, chopped
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2 ounces Napa Cabbage, cut into bite-sized pieces
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8 Sno Peas
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¼ cup Waterchestnuts, sliced
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¼ cup Bamboo Shoots, sliced
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2 tablespoons Soy Sauce
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½ teaspoon Salt
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1½ teaspoon Sugar
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1½ teaspoon Sesame Oil
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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.