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Recipe courtesy of Curtis Aikens

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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.

My Private Notes

Name: Sauteed Mixed Vegetables
Yield: 4 servings
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