Market Basket Vegetable Stir-Fry
Source of Recipe
"Martin Yan's Chinatown Cooking,"
List of Ingredients
3 dried black mushrooms
4 dried wood ear mushrooms
1 piece dried snow fungus (optional)
2 tablespoons oyster-flavored sauce
1 tablespoon soy sauce
2 teaspoons sesame oil
2 tablespoons vegetable oil
2 garlic cloves, minced
1 cup broccoli florets
1 cup cauliflower florets
1/2 cup diced (1-inch squares) purple cabbage
1/2 cup vegetable stock or canned vegetable broth
1/2 cup snow peas, trimmed
1/2 cup 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 a 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 cauliflower is tender-crisp, 2 to 2 1/2 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.
Makes 4 servings, as part of a multi-course meal.
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