Name: Stir Fried Mushrooms and Vegetables
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 3-4
Cuisine: Free Style
Ingredients: 6 pcs shiitake mushrooms, rehydrated; 12 pcs straw mushrooms; 12 pcs white button mushrooms; 8 pcs squid balls, sliced in half; 1 cup sugar snap peas, trimmed; 1 large carrot, sliced; 400 g can young corn; 2 stalks celery; 2 shallots, thinly sliced; 4 cloves garlic, minced; 1 tbsp sesame oil; 1 1/2 cup chicken stock; 1 tbsp corn-starch mixed in 1/4 cup water; 2 tsp sugar; fish sauce; oil

Description

Stir Fried Mushrooms and Vegetables is a simple stir fry of mixed mushrooms like shiitake, straw and white button cooked alongside vegetables.

Scale

Ingredients

6 pcs shiitake mushrooms, rehydrated
12 pcs straw mushrooms
12 pcs white button mushrooms
8 pcs squid balls, sliced in half
1 cup sugar snap peas, trimmed
1 large carrot, sliced
400 g can young corn
2 stalks celery
2 shallots, thinly sliced
4 cloves garlic, minced
1 tbsp sesame oil
1 1/2 cup chicken stock
1 tbsp corn-starch mixed in 1/4 cup water
2 tsp sugar
fish sauce
oil

Instructions

Heat a large wok over high heat, add oil and once its hot cook the squid ball. Set it aside.
Sauté garlic and shallots, then add all the mushrooms. Stir fry for 2 minutes
Add the carrot, young corn and celery then stir fry for 5 minutes.
Add the sugar snap peas then stir fry for 2 more minutes.
Pour in the chicken stock together with the corn-starch mixture, bring to a boil and once the sauce thickens mix it well to distribute the sauce well.
Add sesame oil and sugar then season with fish sauce, give it another gentle mix then turn off heat then serve.