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.

Nutrition (per serving)

Ingredients

• 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

Steps

1. 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.
2. Mix all sauce ingredients (light soy sauce, sugar, water/vegetable broth, cornstarch, sesame oil, white pepper) in a small bowl.
3. Heat cooking oil in a wok over high heat. Add minced garlic and stir-fry until fragrant (about 15 seconds).
4. Add rehydrated wood ear mushrooms and sliced water chestnuts to the wok. Stir-fry for 1 minute.
5. Add the blanched snow peas. Stir-fry for another 1-2 minutes.
6. Pour in the prepared sauce mixture. Stir quickly until the sauce thickens and coats the vegetables evenly.
7. Serve hot.

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