Stir-Fried Snow Peas With Mushrooms


Serves: 6
Total Calories: 307

Ingredients

15 to 20 black, dried mushrooms
1/2 pound snow pea
4 stalks scallion
1 or 2 slice fresh ginger root
1 teaspoon cornstarch
1 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon soy sauce
2 tablespoons oils
1 1/2 cups Stock, Chicken or favorite stock
1/2 cup mushroom-soaking liquid
1 teaspoon cornstarch
2 tablespoons water
2 to 3 tablespoons oyster sauce
1 1/2 tablespoons oils
1/4 teaspoon salt

Directions:

1. Soak dried mushrooms reserve their soaking liquid.

2. Stem, string and blanch snow peas. Cut scallion stalks in 1-inch lengths. Shred ginger root.

3. Combine cornstarch, sugar, salt and soy sauce. Add to mushrooms and toss to coat.

4. Heat oil. Add mushrooms and stir-fry 2 minutes. Add scallions and ginger root stir-fry 2 minutes more.

5. Add stock and mushroom liquid and bring to a boil then simmer, covered, 10 minutes.

6. Meanwhile blend remaining cornstarch and cold water to a paste. Then stir in to thicken. Stir in oyster sauce to blend and remove pan from heat.

7. Heat remaining oil in another pan. Add remaining salt, then snow peas, and stir-fry 1 minute. Transfer to a serving platter. Pour mushroom mixture over and serve at once.

The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.

Nutritional Facts:

Serves: 6
Total Calories: 307
Calories from Fat: 98

This Stir-Fried Snow Peas With Mushrooms recipe is from the Thousand Recipe Chinese Cookbook Cookbook. Download this Cookbook today.


More Recipes from the Thousand Recipe Chinese Cookbook Cookbook:
*Vegetable Dishes
Basic Buddhist Vegetable Dish
Basic Deep-Fried Bean Curd
Basic Stir-Fried Bean Curd
Basic Stir-Fried Vegetables
Basic Stir-Fried Vegetables: Combinations
Basic Stir-Fried Vegetables: Specific Vegetable Cooking Instructions
Basic Sweet-and-Pungent Vegetables
Braised Chinese Lettuce And Chestnuts
Braised Chinese Lettuce And Dried Shrimp
Braised Eggplant
Braised Eggplant With Bacon And Tomatoes
Braised Squash With Fish
Braised Squash: Fish Mixture
Braised Stuffed Bitter Melon
Braised Turnips With Meat Sauce
Creamed Chinese Cabbage
Deep-Fried Bamboo Shoots
Deep-Fried Bamboo Shoots And Salted Cabbage
Deep-Fried Bean Curd With Dried Shrimp Sauce
Deep-Fried Carrot Balls
Deep-Fried Potatoes And Carrots
Deep-Fried Simmered Winter Melon
Deep-Fried Stuffed Lotus Root
Food of the Forest
Hard Immortal Food
Miscellaneous Bean Curd
Mixed Vegetables I
Mixed Vegetables II
Mixed Vegetables III
Mixed Vegetables IV
Mixed Vegetables V
Mustard Cabbage And Meat Sauce
Simmered Cucumbers And Shrimp
Simmered Stuffed Green Peppers
Soft Immortal Food
Spinach And Peanuts
Steamed Bamboo Shoots With Chicken And Ham
Steamed Chinese Lettuce I
Steamed Chinese Lettuce II
Steamed Dried Mushrooms
Steamed Eggplant
Steamed Stuffed Bean Curd
Steamed Stuffed Bitter Melon
Steamed Stuffed Eggplant
Stir-Fried Asparagus With Egg Sauce
Stir-Fried Bamboo Shoots And Mushrooms
Stir-Fried Bean Curd with Chinese Sausages
Stir-Fried Bean Curd with Dried Mushrooms
Stir-Fried Bean Curd with Fresh Mushrooms
Stir-Fried Bean Curd with Roast Pork
Stir-Fried Bean Curd with Shrimp
Stir-Fried Bean Sprouts And Celery
Stir-Fried Bean Sprouts And Pork
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Stir-Fried Snow Peas With Mushrooms
Stir-Fried Snow Peas With Pork, Mushrooms And Bamboo Shoots
Stir-Fried Spinach And Mushrooms
Stir-Fried Spinach And White Cheese
Stir-Fried String Beans And White Cheese
Stir-Fried Sweet-and Pungent Preserved Cabbage
Stuffed Cucumbers I
Stuffed Cucumbers II
Stuffed Cucumbers: Filling I
Stuffed Cucumbers: Filling II
Stuffed Eggplant: Filling I
Stuffed Eggplant: Filling II
Stuffed Green Pepper: Fish Stuffing
Stuffed Green Pepper: Pork Stuffing
Stuffed Green Pepper: Vegetable Stuffing
Stuffed Lotus Root: Filling
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Three Winters




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