Stir-Fried Snow Peas and Mushrooms
Category:
Vegetables |
Equipment:
Knife, wok, spoon |
No. Servings:
10 |
Serving Size:
3 oz. (85 g) |
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Yield:
2 lb. (0.9 kg) |
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| 1 1/2 lb. | snow peas |
| 3 Tbsp. | vegetable oil |
| 1 tsp. | sesame oil |
| 2 tsp. | fresh gingerroot, grated |
| 2 tsp. | garlic, minced |
| 8 oz. | mushrooms, sliced |
| 6 oz. | red bell pepper, julienne |
| 1 Tbsp. | soy sauce |
| 4 fl. oz. | * chicken stock, cold |
| 1 tsp. | cornstarch |
| to taste | salt |
| to taste | white pepper |
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1 | Clean the snow peas by removing the tips, stems, and strings. | 2 | Heat the oils in a wok or sauteuse. | 3 | Add the ginger and garlic and cook in the hot oil for 30 seconds. | 4 | Add the mushrooms and peppers and cook, stirring continually for one minute. | 5 | Add the snow peas and cook stirring continually for two to three minutes. | 6 | Combine the soy sauce, stock, and cornstarch, and mix well. Add to the stir-fried vegetables. Simmer for one minute. | 7 | Adjust seasoning and serve. |
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| Nutrition Information | | Calories | 86 | | Fat (g) | 5 | | Protein (g) | 3 | | Carbohydrate (g) | 8 | | Cholesterol (mg) | 0 | | Sodium (mg) | 158 | | Key | * = Time/Temperature Control for Safety Food | ** = Critical Control Point | † = Ingredient/Method Note |
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