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“Elegant stir-fried vegetables, another wonderful Chinese recipe from Jim Lee's 1970s cookbook. "Cooking time" is actually time to soak mushrooms. The actual cooking time is included in "Preparation time" since it involves active stir-frying almost the whole time rather than passively letting it cook. May be served alone or over rice.”
READY IN:
1hr 10mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

Directions

  1. Soak mushrooms at least 1 hour, then squeeze dry, reserving the liquid.
  2. Remove and discard the hard stems from mushrooms, if any.
  3. Mix the sugar through the chicken stock with liquid from the soaked mushrooms and put aside.
  4. Heat wok hot and dry.
  5. Add the oil, then the salt.
  6. Turn heat to medium.
  7. Add the garlic and ginger and stir-fry until golden brown.
  8. Add onion and fry 1/2 minute.
  9. Turn heat up high, add mushrooms through water chestnuts and stir-fry 1 minute.
  10. Pour in sherry, cover quickly and cook 1 minute.
  11. Add snow peas and soy sauce mixture, stirring.
  12. When gravy thickens, remove to serving dish and sprinkle with scallions.

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