SAUTEED MIXED VEGETABLES

facebook share image   twitter share image   pinterest share image   E-Mail share image



Sauteed Mixed Vegetables image

Provided by Food Network

Categories     main-dish

Yield 4 servings

Number Of Ingredients 10

2 carrots, peeled and sliced on the bias
25 sugar snaps, trimmed
1/4 cup canola oil
10 black mushrooms, sliced
5 dried black mushrooms, soaked in warm water until soft
1 bok choy cabbage, sliced
Salt and white pepper to taste
1 teaspoon cornstarch dissolved in 1 tablespoon water
2 teaspoons oyster sauce
1 teaspoon sesame oil

Steps:

  • Blanch the carrots and sugar snaps in boiling water, 2 to 3 minutes, until tender but still crisp, drain. In a wok over high heat, heat canola oil, add mushrooms and stir. Add carrots and sugar snaps, and stir for 2 minutes. Lower the heat and add cabbage, salt and pepper. Sitr in cornstarch slurry, oyster sauce and sesame oil.

There are no comments yet!