Stir-fried Snow Peas with Water Chestnuts and Wood Ear Mushrooms馬蹄雲耳炒雪豆
A vibrant and refreshing vegetarian stir-fry, featuring crisp snow peas, crunchy water chestnuts, and earthy wood ear mushrooms. Lightly seasoned, it's a perfect healthy side or main dish.
01Ingredients
- Snow peas, trimmed: 250g
- Canned water chestnuts, sliced: 150g
- Dried wood ear mushrooms, rehydrated and shredded: 10g
- Garlic, minced: 2 cloves
- Cooking oil: 2 tbsp
- Light soy sauce: 1 tbsp
- Sugar: 0.5 tsp
- Water or vegetable broth: 3 tbsp
- Cornstarch: 1 tsp
- Sesame oil: 0.5 tsp
- White pepper: 0.25 tsp
Nutrition (per serving)156kcal
- Protein4.2g
- Carbs12.8g
- Fat10.1g
Fiber 3.2 gSodium 385 mg
02Steps
- Prepare all vegetables. Blanch snow peas in boiling water for 30 seconds, then immediately plunge into ice water to retain crispness and color. Drain well.
- Mix all sauce ingredients (light soy sauce, sugar, water/vegetable broth, cornstarch, sesame oil, white pepper) in a small bowl.
- Heat cooking oil in a wok over high heat. Add minced garlic and stir-fry until fragrant (about 15 seconds).
- Add rehydrated wood ear mushrooms and sliced water chestnuts to the wok. Stir-fry for 1 minute.
- Add the blanched snow peas. Stir-fry for another 1-2 minutes.
- Pour in the prepared sauce mixture. Stir quickly until the sauce thickens and coats the vegetables evenly.
- Serve hot.
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