Chinese Carrot And Mushroom Stir Fry Recipe
Summary
Cooking Time10 MinDifficulty LevelEasy
Health IndexHealthy++Servings4
Ingredients
| Sesame seed oil | 2 Tablespoon | |
| Carrots | 175 Gram, cut into strips | |
| Green pepper | 1 To taste, cored | |
| Flat mushrooms | 250 Gram | |
| Bamboo shoots – 1 can (250 g or 8 oz), drained | ||
| Light soy sauce | 2 Tablespoon | |
| Hoisin sauce - 2 tablespoons | ||
| Vegetable stock | 2 Tablespoon | |
Directions
MAKING
1) In a wok or deep frying pan, heat up sesame seed oil to hot over medium heat.
2) Place carrots and green pepper to stir-fry for 2-3 minutes.
3) Add sliced mushrooms and bamboo shoots and continue stir-frying for another couple of minutes.
4) Pour in soy sauce, hoisin sauce and stock. Again stir-fry for another minute.
SERVING
5) In a warm serving platter, serve the preparation immediately with rice.
1) In a wok or deep frying pan, heat up sesame seed oil to hot over medium heat.
2) Place carrots and green pepper to stir-fry for 2-3 minutes.
3) Add sliced mushrooms and bamboo shoots and continue stir-frying for another couple of minutes.
4) Pour in soy sauce, hoisin sauce and stock. Again stir-fry for another minute.
SERVING
5) In a warm serving platter, serve the preparation immediately with rice.
Chef
