Recipe courtesy of Curtis Aikens

Sauteed Mixed Vegetables

  • Level: Easy
  • Yield: 4 servings
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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


  1. 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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