Stir Fried Asian Vegetables

Name: Stir Fried Asian Vegetables
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4
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

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.