Snow Peas and Wild Mushrooms with Ginger
Ingredients
- 1/2 tsp. canola or sesame oil
- 3 C. mushrooms, mixed (shiitake, chanterelles, oyster, etc.), sliced
- 2 Tbs. ginger root, peeled and sliced into 1/2" match sticks
- 1/2 tsp. ginger powder
- 1/2 tsp. cardamom, ground
- 1 tsp. cornstarch
- 2 tsp. rice vinegar
- 1/2 tsp. soy sauce, low-sodium
- 3 C. snow peas, fresh or frozen
- 15 oz. canned baby corn
Directions
Heat a sauté pan over medium-high heat and add oil. Sauté mushrooms, ginger root, ginger powder, and cardamom for 2 minutes, stirring occasionally. Dissolve cornstarch in vinegar and soy sauce. Add cornstarch mixture, snow peas and baby corn to sauté. Heat 2-3 minutes. Remove from heat and serve. Don't over-cook the vegetables.
Yield: 6 servings
