1 T high heat oil suitable for a wok
2 cups carrots, shredded
2 cups mushrooms, rinsed, patted dry, and sliced thickly
2 cups snow peas, sliced on the diagonal
1 T ginger, minced
1 T garlic, minced
4 T oyster sauce
1 t toasted sesame oil
2 t water
Spoon Mage° Note:
For those that are not already familiar with wokking veggies for great crispiness with no smoke in your kitchen, read this helpful article.
Prep the veggies, measure the seasonings and set out all the ingredients in order of appearance.
Heat the wok over high heat.
When the wok is very hot, add the oil and swirl it a few seconds.
Add the ginger and garlic, stir 1 minute using the two spoon folding motion for a stir fry. A
dd the carrot and wok for 3 minutes.
Add the mushrooms and stir fry 2 minutes.
Add the snow peas and stir fry two minutes.
Add the Oyster sauce and sesame oil, reduce heat to medium high.
If the sauce looks too thick, add the water and stir another minute.
Serve piping hot off the wok. Most excellent with brown rice.