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

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.

No additional tips available.

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

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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.

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

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