1
Start some rice if you're serving this right away!
2
Clean, then Chop and Prep the veggies:
Ginger - shredded or very finely minced
Garlic - finely minced
Scallions - sliced into 1 mm pieces
Carrots - peeled, cut diagonally into 1 mm pieces
Snow peas - trimmed, stem and strings removed
Bamboo shoots - sliced into 2"x.5"x.5mm slices
3
Mix up the sauce in a small bowl.
Combine and whisk the:
soy sauce, rice wine, sesame oil, sugar, pepper, cornstarch, and water.
Mix well, and set aside.
4
Heat up the wok and prepare for a quick stir fry.
The order will go:
- ginger, garlic, scallions
- carrots
- snow peas, bamboo shoots
- sauce
When it's hot, add the oil, then
5
add the ginger, garlic, and scallions. Stir fry for 15 seconds.
6
add the carrots. Stir fry for another 30 seconds.
7
add the Snow Peas and Bamboo shoots. Stir fry for 30 seconds.
8
Pour in the sauce, mix well, and cook stirring for about another minute.
When the sauce is slightly thickened, pull the wok from heat, and serve immediately onto the rice.
Eat yum.
