Snow Peas, Carrots & Water Chestnuts Stir-Fry with Asian Sauce
Snow peas, carrots and water chestnuts give this stir-fry the very crunchy texture, and the Asian sauce adds the sweetness, sourness and spiciness. A quick, easy and tasty stir-fry is great for a weeknight.
Yield
4 servingsPrep
8 minCook
6 minReady
16 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | tablespoon |
canola oil
or peanut oil, or any vegetable oil |
|
| 3 | cloves |
garlic
chopped |
|
| 1 | inch |
ginger
chopped |
*
|
| 4 | each |
scallions, spring or green onions
sliced |
|
| 2 | each |
red chili peppers
freshly sliced, optional |
*
|
| 1 | pound |
snow pea pods
washed, ends trimmed and thread removed |
|
| 1 | each |
carrots
cut into match sticks |
|
| 1 | each |
water chestnuts
1 small jar, drained |
*
|
| 3 | each |
cloud ear black fungus
soaked into boiling water for 20 to 30 minutes, tough ends removed, optional; or you can use sliced mushrooms |
* |
| Asian sauce | |||
| 2 | tablespoons |
soy sauce, tamari
or to taste |
|
| 1 | teaspoon |
rice vinegar
or to taste, you can use wine vinegar or white vinegar as well |
|
| 1 | tablespoon |
mirin (sweet seasoning)
or to taste, you can use honey or sugar if you don't have mirin |
*
|
| ½ | tablespoon |
chili garlic sauce
or to taste |
* |
| 1 ½ | tablespoons | oyster sauce |
|
| 1 | x |
sesame seeds
toasted, as needed, optional |
*
|
Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
Directions
Heat the oil in a wok or a large nonstick skillet over medium-high heat.
Add the garlic, ginger, scallions, and red chili peppers, stirring constantly, about 30 seconds until fragrant.
Stir in the snow peas and carrots, and cook for about 3 minutes until the vegetables are tender and crispy.
Add the black fungus or sliced mushrooms and water chestnuts, stirring constantly, and cook for another 1 to 2 minutes.
While the vegetables are cooking, make the sauce in a small bowl until well blended.
Pour the dressing over the vegetables, and cook for about 2 minutes until the sauce gets thick and coats the vegetables.
Remove the pan from the heat, transfer the vegetables onto a serving plate.
Serve hot with steamed rice, steamed buns or crusty bread.
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