Ingredients
- Vegetable oil for frying
- 3 to 4 king mushrooms, thinly sliced
- Salt to taste
- FINAL SEASONING SAUCE
- cup (125 mL) chicken stock
- 1 tsp (5 mL) oyster sauce
- 1 tbsp (15 mL) soy sauce
- 2 tbsp (30 mL) rice vinegar
- tsp (2 mL) sugar
- VEGETABLES
- 1 tsp (5 mL) chopped ginger
- 2 tsp (10 mL) chopped garlic
- 10 cups (2.5 L) packed snow pea greens
Preparation
Step 1
TO FINISH
1 tsp (5 mL) cornstarch mixed with
1 tbsp (15 mL) water
1 cup (250 mL) garlic chives cut into 3-inch (8-cm) pieces
1 Heat 2 inches (5 cm) of oil in wok or skillet over high heat. Working in batches, add mushrooms and fry for 1 to 2 minutes or until lightly golden. Drain on paper towels and season with salt. Reserve. Carefully drain oil from wok leaving 2 tbsp (30 mL).
2 Combine chicken stock, oyster sauce, soy sauce, rice vinegar and sugar in a bowl. Reserve.
3 Reheat oil in wok on high heat. Add ginger and garlic and stir-fry for 10 seconds. Add snow pea greens and stir-fry for 1 minute or until wilted.
4 Add mushrooms and final seasoning sauce. Bring to a boil. Add cornstarch mixture and garlic chives and return to a boil, stirring until sauce is thickened.
Serves 4 as a side dish with main course,
6 as part of a Chinese meal