Sauteed Mixed Vegetables

Yield:
4 servings
Level:
Easy
Ingredients
  • 2 carrots, peeled and sliced on the bias
  • 25 sugar snaps, trimmed
  • 1/4 cup canola oil
  • 10 black mushrooms, sliced
  • 5 dried black mushrooms, soaked in warm water until soft
  • 1 bok choy cabbage, sliced
  • Salt and white pepper to taste
  • 1 teaspoon cornstarch dissolved in 1 tablespoon water
  • 2 teaspoons oyster sauce
  • 1 teaspoon sesame oil
Directions

Blanch the carrots and sugar snaps in boiling water, 2 to 3 minutes, until tender but still crisp, drain. In a wok over high heat, heat canola oil, add mushrooms and stir. Add carrots and sugar snaps, and stir for 2 minutes. Lower the heat and add cabbage, salt and pepper. Sitr in cornstarch slurry, oyster sauce and sesame oil


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