Stir-Fried Vegetable Salad

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

1. 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.
2. 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.