Stir Fried Asian Vegetables

  • 25 mins
  • 13 ingredients


  • 2 tbs vegetable oil
  • 1/2 lb dried Shiitake mushrooms ( re hydrated in warm water for 30 minutes, then squeezed dried and sliced )
  • 1/4 cup bamboo shoots
  • 1 small carrot, thinly sliced
  • 1 small green, red, orange, or yellow pepper, sliced
  • 1 cup broccoli florets
  • 10 snow pea pods, halved on a bias
  • 1 tsp kosher salt
  • 1 tbs soy sauce
  • 3/4 cup chicken stock
  • 1 tbs cornstarch
  • dash of white pepper
  • 2 cups of cooked white rice for serving
  • Soak mushrooms in warm water for 20 minutes, remove and squeeze out excess water. Cut into 1 inch strips, set aside.
  • Prepare all other vegetables.
  • Heat 2 tbs oil in a wok or large sauce pan until hot.
  • Add the mushrooms and all other vegetables and stir fry for several minutes.
  • Add the sauce, salt and white pepper and continue to stir.
  • Combine the warm soup stock with cornstarch and stir to dissolve cornstarch.
  • Add the stock to the pan and bring to a boil, stirring constantly.
  • Cook for one minute, remove and serve over rice.

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