Ingredients:
1/4 cup vegetable oil
1/2 cup sliced carrots
1/2 cup sliced bamboo shoots
1/2 cup sliced shiitake mushrooms
1/2 cup snow peas
1/2 cup napa cabbage, cut into 1-inch pieces
1/2 cup sliced water chestnuts
1/4 cup dried lily buds, soaked in warm water and drained
1/4 cup dried shiitake mushrooms, soaked in warm water and drained
1/4 cup dried wood ear mushrooms, soaked in warm water and drained
1/4 cup fermented bean curd, mashed
1/4 cup soy sauce
2 tablespoons Shaoxing wine or dry sherry
1 teaspoon sugar
1/4 cup vegetable stock or water
1 tablespoon cornstarch mixed with 2 tablespoons water
1/4 cup roasted peanuts
Directions:
Heat vegetable oil in a large wok over medium-high heat.
Add sliced carrots and bamboo shoots, stir-fry for 2 minutes.
Add fresh and dried mushrooms, snow peas, and napa cabbage. Stir-fry for 2-3 minutes.
Stir in water chestnuts, lily buds, and wood ear mushrooms.
Add mashed fermented bean curd, soy sauce, Shaoxing wine, and sugar. Stir well to combine.
Pour in vegetable stock or water, bring to a boil.
Stir in the cornstarch mixture, cook until the sauce thickens.
Sprinkle roasted peanuts on top before serving.
Prep Time: 15 mins | Cooking Time: 15 mins | Total Time: 30 mins
Kcal: 180 | Servings: 4
