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Market Basket Vegetable Stir-Fry




Source of Recipe


Chef Martin Yan


List of Ingredients




3 dried black mushrooms
4 dried wood ear mushrooms
1 piece dried snow fungus (optional)

Seasonings:
2 Tbsp. Oyster-flavored sauce
1 Tbsp. Soy sauce
2 tsp. Sesame oil

2 Tbsp. Vegetable oil
2 garlic cloves, minced
1 C. broccoli florets
1 C. cauliflower florets
½ C diced (1-inch squares) purple cabbage
½ C canned vegetable broth
½ C snow peas, trimmed
¼ C bean sprouts


Recipe



Put the black mushrooms, wood ears and snow fungus in separate small bowls and pour enough warm water over them to cover. Soak until softened, about 20 minutes. Drain. Discard the black mushroom stems and cut the caps in half. Thinly slice the wood ears. Discard the hard yellow portion of the snow fungus, then cut the remainder into bite-sized pieces.

Prepare the seasonings: Stir the oyster-flavored sauce, soy sauce, and sesame oil together in a small bowl.

Heat the wok over high heat until hot. Add the oil and swirl to coat the sides. Add the garlic and stir-fry until fragrant, about 20 seconds. Add the broccoli, cauliflower, cabbage, vegetable stock, black mushrooms, wood ears, and snow fungus, cover the wok and cook until the cauliflower is tender-crisp, 2 to 2-½ minutes.

Add the seasonings, snow peas and sprouts and stir-fry until the snow peas are tender, about 1 minute. Scoop onto a serving platter and serve.

YIELD: Serves 4 as part of a multi-course meal.

Don't be limited by the ingredient list; substitute your favorite vegetables.