Stir Fried Asian Vegetables

Stir Fried Asian Vegetables


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.




15 min


10 min


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