Thai Stir-Fried Vegetables

A likable combination, and very pretty. Comes together quickly once the veges are prepped. I'm listing them first, so you can prep them, the other ingredients follow in order of use.

• Ready In: 25 mins
• Serves: 4

Ingredients

• 8  dried shiitake mushrooms, soaked in hot water and sliced in thirds
• 5  ounces snow peas, strings removed
• 1⁄2 red bell pepper, cut into 1/4-inch slices
• 4  green onions with tops, cut in 1-inch pieces
• 5  ounces  baby corn (optional)
• 1  teaspoon garlic, chopped
• 4  tablespoons  vegetable oil
• 2  tablespoons soy sauce
• 2  tablespoons water (as needed)
• 1⁄2 teaspoon sugar
• 1⁄2 teaspoon  sesame oil
• 1⁄2 teaspoon cornstarch, dissolved in
• 1  tablespoon water

• Garnish

•  black pepper
•  red bell pepper, cut in strips
•  fresh cilantro leaves

Directions

1. Prep all veggies.
2. Heat oil in a wok or large frying pan on high heat. Add garlic and stir-fry for 30 seconds. Add mushrooms and stir-fry for 30 seconds. Add snow peas, red pepper, onions, and baby corn and stir to combine.
3. Add soy sauce, water (if needed), sugar, sesame oil, and stir-fry for 2 minutes, until everything is shiny and hot-crisp.
4. Add cornstarch/water mixture, and stir-fry for 1 more minute, until the sauce has thickened somewhat.
5. Transfer to serving dish, and garnish as desired.