See more
Stir-Fried Vegetable Salad

Stir-Fried Vegetable Salad

Coastal Living MARCH 2001

  • Yield: 6 to 8 servings


  • 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


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.


Go to full version of

Stir-Fried Vegetable Salad recipe