Stir-Fried Vegetable Salad

Recipe from

Coastal Living

Ingredients

1 bunch bok choy, trimmed
1/2 pound fresh shiitake mushrooms
3 cloves garlic, minced
2 tablespoons minced fresh ginger
4 green onions, minced
2 tablespoons vegetable oil
2 tablespoons sesame oil
1/2 pound snow peas
1/2 cup oyster sauce
1/4 cup chicken stock
2 tablespoons soy sauce
1 to 2 tablespoons dry sherry

Preparation

Rinse bok choy, and pat dry. Remove tough stems, and tear bok choy into 2-inch strips. Trim and discard stems from shiitake mushrooms. Wipe mushroom caps with a damp paper towel.

Sauté garlic, ginger, and onions in hot vegetable and sesame oils 30 seconds, stirring constantly. Add mushrooms, and stir-fry 2 minutes. Add bok choy, and stir-fry 2 minutes. Add snow peas, and stir-fry 1 minute. Add remaining ingredients; bring to a boil, stir-fry 1 minute, and drain. Serve at room temperature, or cover and chill up to 2 days.

Note:

March 2001
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