THAI STIR-FRIED VEGETABLES

Thai Stir-Fried Vegetables image

Provided by dianegrapegrower

Categories Corn

Time 25m

Yield 4 serving(s)

Number Of Ingredients 16

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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

Steps:

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.

Nutrition Facts : Calories 179.8, Fat 14.4, SaturatedFat 1.9, Sodium 508.2, Carbohydrate 11.7, Fiber 2.5, Sugar 4.7, Protein 3.1