Prep 10 mins
Cook 1 hr
Elegant stir-fried vegetables, another wonderful Chinese recipe from Jim Lee's 1970s cookbook. "Cooking time" is actually time to soak mushrooms. The actual cooking time is included in "Preparation time" since it involves active stir-frying almost the whole time rather than passively letting it cook. May be served alone or over rice.
- 6 dried Chinese mushrooms, soaked in (about 1" in diameter)
- 1⁄3 cup water
- 1 teaspoon sugar
- 1 tablespoon cornstarch
- 2 tablespoons soy sauce
- 1⁄2 cup chicken stock
- 1⁄4 cup oil
- 1⁄8 teaspoon salt
- 2 slices fresh ginger, shredded
- 1 clove garlic, minced
- 1 medium onion, cut into 8 segments and separated
- 1⁄2 cup thinly sliced canned bamboo shoot
- 1⁄2 cup sliced water chestnuts
- 2 tablespoons sherry wine
- 2 cups snow peas
- 2 tablespoons chopped scallions (optional)
- Soak mushrooms at least 1 hour, then squeeze dry, reserving the liquid.
- Remove and discard the hard stems from mushrooms, if any.
- Mix the sugar through the chicken stock with liquid from the soaked mushrooms and put aside.
- Heat wok hot and dry.
- Add the oil, then the salt.
- Turn heat to medium.
- Add the garlic and ginger and stir-fry until golden brown.
- Add onion and fry 1/2 minute.
- Turn heat up high, add mushrooms through water chestnuts and stir-fry 1 minute.
- Pour in sherry, cover quickly and cook 1 minute.
- Add snow peas and soy sauce mixture, stirring.
- When gravy thickens, remove to serving dish and sprinkle with scallions.