Vegetable Stir-Fry

By Hklbrries

Ingredients

• 8 dried black mushrooms
• 1/2 cup Vegetable Stock
• 2 tbsp cornstarch
• 1 tbsp soy sauce
• 1/8 tsp white pepper
• 2 scallions
• 3 tbsp safflower oil
• 2 tsp finely grated peeled ginger root
• 1 clove garlic, minced
• 1/2 cup sliced water chestnuts
• 1 stalk celery, chopped
• 1/2 cup bamboo shoots
• 1/2 pound pea pods, blanched
• 1 large tomato, cut into 12 wedges

Preparation

Step 1

Soak the mushrooms in warm water until soft, about 30 minutes. Clean with a soft brush to remove any sandy particles. Coarsely chop; set aside.

In a cup, combine stock, cornstarch, soy sauce, and pepper; set aside.

Slice the scallion tops into matchstick strips. Immerse in cold water to form curls; set aside.

In a wok or large skillet, heat the oil. Add the ginger and garlic; stir-fry quickly. Stir in mushrooms, water chestnuts, celery, and bamboo shoots; stir-fry about 1 minute. Add the stock mixture; stir until evenly distributed. Mix in the pea pods and tomato; stir until the mixture is heated through.

Spread on a serving platter. Garnish with scallion curls. Serve immediately.