Stir fried vegetables
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Low Sodium Soy Sauce |
| 1 | tablespoon | Oyster Sauce |
| 1 | teaspoon | Dry White Wine |
| ½ | tablespoon | Sesame OR Vegetable Oil |
| ¼ | teaspoon | Pepper |
| 6 | Dried Shiitake Mushrooms | |
| ½ | cup | Hot Water |
| 1 | teaspoon | Vegetable Oil |
| ⅔ | cup | Chopped Green Onions |
| 3 | cloves | Garlic Minced |
| 1 | large | Carrot in Julienne Strips |
| 1 | can | 8 Oz. Sliced Water Chestnut |
| Drained | ||
| ½ | pounds | Fresh Snow Peas Trimmed |
Directions
Combine Soy Sauce, Oyster Sauce, White Wine, Sesame Oil & Pepper.
Mix Well & Set Aside. Combine Mushrooms & Hot Water in A Small Bowl; Let Stand 15 Min. Drain. Remove & Discard Stems. Thinly Slice Caps.
Set Aside.
Place Nonstick Skillet OR Wok Over Medium High Heat Until Hot. Add Oil. Add Green Onions, Garlic & Carrot; Stir Fry 2 Min. Add Reserved Mushrooms, Celery, Water Chestnuts & Snow Peas. Stir Fry 2 To 3 Min.
OR Until Vegetables Are Crisp-Tender. Add Reserved Soy Sauce Mixture; Stir Fry 30 Seconds. Serve Immediately.
(Fat 1⅖. Chol. 4.0.)
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