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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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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:
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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