Snow peas, carrots and water chestnuts give this stir-fry the very crunchy texture, and the Asian sauce adds the sweetness, sourness and spiciness. A quick, easy and tasty stir-fry is great for a weeknight.
YIELD
4 servingsPREP
8 minCOOK
6 minREADY
16 minIngredients
soaked into boiling water for 20 to 30 minutes, tough ends removed, optional; or you can use sliced mushrooms *
or to taste, you can use honey or sugar if you don't have mirin *
Directions
Heat the oil in a wok or a large nonstick skillet over medium-high heat.
Add the garlic, ginger, scallions, and red chili peppers, stirring constantly, about 30 seconds until fragrant.
Stir in the snow peas and carrots, and cook for about 3 minutes until the vegetables are tender and crispy.
Add the black fungus or sliced mushrooms and water chestnuts, stirring constantly, and cook for another 1 to 2 minutes.
While the vegetables are cooking, make the sauce in a small bowl until well blended.
Pour the dressing over the vegetables, and cook for about 2 minutes until the sauce gets thick and coats the vegetables.
Remove the pan from the heat, transfer the vegetables onto a serving plate.
Serve hot with steamed rice, steamed buns or crusty bread.
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