Side Dish
4 servings
15 minutes
10 minutes
Melissa's Chefs
A flavorful stir fry for weeknight or weekend. To make gluten free, see Notes at bottom.
1 1/2 cups Organic Carrots cut into 1 inch rounds
1 1/2 cups Winter Melon or Organic Green Zucchini cut into 1 inch rounds
1 1/2 cups Button Mushrooms, cleaned and cut into 1 inch pieces
2 tablespoons Vegetable Oil
2 slices Organic Ginger Root finely chopped
1 large Organic Garlic clove finely chopped
1/2 teaspoon Salt
2 teaspoons Oyster Flavored Sauce (see notes below)
1 teaspoon Dark Soy Sauce (see notes below)
3/4 teaspoon Sugar
1 pinch White Pepper
1/2 cup Vegetable Broth
1/2 teaspoon Cornstarch mixed with 1 teaspoon water
Asian Essentials Napa Cabbage Leaves, washed and spun dry
Blanch carrots and winter melon in boiling water for about 2 minutes, or slightly under cooked. If using zucchini, add later.
Drain and set aside.
Heat oil in wok over high heat. Add ginger and garlic, stirring 10-15 seconds. Add blanched vegetables and zucchini (if using); stir for 30 seconds.
Add the remaining ingredients except cornstarch. Reduce heat to medium-low, cover and simmer for 2-3 minutes.
Thicken sauce by folding in cornstarch solution. Serve over lettuce leaves.
If you'd like your carrots to have a more interesting look, try the roll cutting technique with a sharp knife:
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