Thai Stir-Fried Vegetables

Name: Thai Stir-Fried Vegetables
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 serving(s)
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; black pepper; red bell pepper, cut in strips; fresh cilantro leaves

(1)

Recipe by dianegrapegrower

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.

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READY IN: 25mins

SERVES: 4

UNITS: US

INGREDIENTS

Nutrition

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

Prep all veggies.
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.
Add soy sauce, water (if needed), sugar, sesame oil, and stir-fry for 2 minutes, until everything is shiny and hot-crisp.
Add cornstarch/water mixture, and stir-fry for 1 more minute, until the sauce has thickened somewhat.
Transfer to serving dish, and garnish as desired.

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