Snow Peas, Carrots and Water Chestnuts Stir-Fry wit

Name: Snow Peas, Carrots and Water Chestnuts Stir-Fry with Asian Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon canola oil or peanut oil, or any vegetable oil; 3 cloves garlic chopped; 1 inch ginger chopped; 4 each scallions, spring or green onions sliced; 2 each red chili peppers freshly sliced, optional; 1 pound snow pea pods washed, ends trimmed and thread removed; 1 each carrots cut into match sticks; 1 each water chestnuts 1 small jar, drained; 3 each cloud ear black fungus soaked into boiling water for 20 to 30 minutes, tough ends removed, optional; or you can use sliced mushrooms; 2 tablespoons soy sauce, tamari or to taste; 1 teaspoon rice vinegar or to taste, you can use wine vinegar or white vinegar as well; 1 tablespoon mirin (sweet seasoning) or to taste, you can use honey or sugar if you don't have mirin; 1/2 tablespoon chili garlic sauce or to taste; 1 1/2 tablespoons oyster sauce; 1 x sesame seeds toasted, as needed, optional

Servings: persons

1 tablespoon canola oil or peanut oil, or any vegetable oil
3 cloves garlic chopped
1 inch ginger chopped
4 each scallions, spring or green onions sliced
2 each red chili peppers freshly sliced, optional
1 pound snow pea pods washed, ends trimmed and thread removed
1 each carrots cut into match sticks
1 each water chestnuts 1 small jar, drained
3 each cloud ear black fungus soaked into boiling water for 20 to 30 minutes, tough ends removed, optional; or you can use sliced mushrooms
2 tablespoons soy sauce, tamari or to taste
1 teaspoon rice vinegar or to taste, you can use wine vinegar or white vinegar as well
1 tablespoon mirin (sweet seasoning) or to taste, you can use honey or sugar if you don't have mirin
1/2 tablespoon chili garlic sauce or to taste
1 1/2 tablespoons oyster sauce
1 x sesame seeds toasted, as needed, optional

1
Heat the oil in a wok or a large nonstick skillet over medium-high heat.
2
Add the garlic, ginger, scallions, and red chili peppers, stirring constantly, about 30 seconds until fragrant.
3
Stir in the snow peas and carrots, and cook for about 3 minutes until the vegetables are tender and crispy.
4
Add the black fungus or sliced mushrooms and water chestnuts, stirring constantly, and cook for another 1 to 2 minutes.
5
While the vegetables are cooking, make the sauce in a small bowl until well blended.
6
Pour the dressing over the vegetables, and cook for about 2 minutes until the sauce gets thick and coats the vegetables.
7
Remove the pan from the heat, transfer the vegetables onto a serving plate.
8
Serve hot with steamed rice, steamed buns or crusty bread.

304

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 tablespoon canola oil or peanut oil, or any vegetable oil, 3 cloves garlic chopped, 1 inch ginger chopped, 4 each scallions, spring or green onions sliced, and more.

Yes, Snow Peas, Carrots and Water Chestnuts Stir-Fry with Asian Sauce falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Snow Peas, Carrots and Water Chestnuts Stir-Fry with Asian Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions