2 - 4 servings
Chef Martin Yan
Colorful and delicious as a side, or add tofu to create a hearty and filling entrée!
7 Dried Shiitake Mushrooms
1 small Organic Zucchini
2 tablespoons vegetable oil
2 teaspoons Organic Ginger Root, minced
2 cups Gai Lan, trimmed
3 Organic Green Onions (white parts only) cut diagonally into 2 inch pieces
1 can Straw Mushrooms, drained
1 can baby corn, drained
2 teaspoons sesame seeds
2/3 cup vegetable broth or chicken broth
1/2 teaspoon sugar
2 teaspoons cornstarch mixed with 1 tablespoon water
Toast the sesame seeds in a wide frying pan over medium heat for about 5 minutes or just until golden brown and fragrant, shaking pan frequently. Place the sesame seeds in a bowl and add all remaining sauce ingredients except the cornstarch solution; blend well. Set aside.
Soak mushrooms in water water to cover for 30 minutes; drain. Cut off and discard stems and thinly slice caps. Set aside.
Slice zucchini in half horizontally then cut each half diagonally into 1/4 inch thick pieces and set aside.
Place a wok or wide frying pan over high heat until hot. Add oil, swirling to coat sides.
Add ginger; cook, stirring, until fragrant. Add mushrooms, Gai Lan, and green onions, and stir fry for 1 minute.
Add the straw mushrooms and sauce; cook and toss for 2 minutes.
Add baby corn and zucchini; cover and cook for 2-3 minutes or until vegetables are crisp-tender, stirring occasionally.
Add cornstarch solution and cook, stirring, until sauce boils and thickens slightly.
Transfer to a serving dish, sprinkle with nuts, and serve hot.
The stir-fry method is done quickly over high heat to retain crispness of ingredients. For best results, have all ingredients washed, cut as directed, and ready to add to the hot pan or wok before turning on the stove. If a wok is not in your kitchen arsenal, a large fry pan will do. Just be certain to push cooked items to the outer edge of the pan as you cook each batch. If you plan to serve with rice or noodles, have it cooked before preparing stir fry and kept warm.