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Side Dish
Asian
4 servings
10 minutes
10 minutes
4 cups water
1 cup cauliflower florets
1 cup organic carrots, cut diagonally 1/4 inch thick
6 baby corn, halved lengthwise
6 Dried Shiitake Mushrooms or Wood Ear Mushrooms, soaked in water 1 hour, drained and halved
12 sno peas
1 tablespoon vegetable oil
3 cloves chopped garlic
1/4 cup vegetable broth
4 tablespoons oyster sauce
1/8 teaspoon pepper
1 teaspoon cornstarch - dissolved in 2 tablespoons water
1 teaspoon sesame oil
Bring the water to a rapid boil in a large saucepan.
Blanch the cauliflower, carrot, corn and mushrooms for 1 minute. Add the sno peas and blanch for 1/2 minute. Drain.
Heat the oil in a wok and stir - fry the garlic over moderate heat until brown.
Add the broth, oyster sauce, pepper, and then the cornstarch mixture. Continue to stir-fry until the sauce thickens slightly.
Now add all the blanched vegetables and stir - fry for 2 minutes. Pour the same oil over the mixture, and serve warm with rice.
