Stir-Fried Snow peas and Carrots with Ginger
Chinese · Entreé ·
Difficulty: Intermediate · Rating: ★★★ ½ ·
Prep: 30 min · Makes: 5 Servings
Source: Classic Chinese Cooking
Ingredients
- 2 Tbsp soy sauce
- 2 Tsp Chinese rice wine (or Dry Sherry)
- 1 Tsp sesame oil
- 0.5 Tsp sugar
- 0.25 Tsp black pepper
- 2 Tsp cornstarch
- 2 Tbsp water
- 3 Tbsp oil, for stir frying (vegetable or peanut)
- 1 cube Ginger (1"x1"x1.25")
- 4 Cloves Garlic
- 2 Scallions (Green onions)
- 2 Large Carrots
- 25 Snow peas
- 1 Can (8 oz) Bamboo shoots
Preparation
- Start some rice if you're serving this right away!
- Clean, then Chop and Prep the veggies:<br />rnGinger - shredded or very finely minced<br />rnGarlic - finely minced<br />rnScallions - sliced into 1 mm pieces<br />rnCarrots - peeled, cut diagonally into 1 mm pieces<br />rnSnow peas - trimmed, stem and strings removed<br />rnBamboo shoots - sliced into 2"x.5"x.5mm slices
- Mix up the sauce in a small bowl.<br />rnCombine and whisk the:<br />rnsoy sauce, rice wine, sesame oil, sugar, pepper, cornstarch, and water.<br />rn<br />rnMix well, and set aside.
- Heat up the wok and prepare for a quick stir fry. <br />rnThe order will go:<br />rn<ul><li>ginger, garlic, scallions</li><br />rn<li>carrots</li><br />rn<li>snow peas, bamboo shoots</li><br />rn<li>sauce</li><br />rn<br />rnWhen it's hot, add the oil, then
- add the ginger, garlic, and scallions. Stir fry for 15 seconds.
- add the carrots. Stir fry for another 30 seconds.
- add the Snow Peas and Bamboo shoots. Stir fry for 30 seconds.
- Pour in the sauce, mix well, and cook stirring for about another minute. <br />rn<br />rnWhen the sauce is slightly thickened, pull the wok from heat, and serve immediately onto the rice.<br />rn<br />rnEat yum.
