Snow Peas, Carrots and Water Chestnuts Stir-Fry with Asian Sauce

• 1 tablespoon canola oil or peanut oil, or any vegetable oil
• 3 cloves garlic chopped
• 1 inch ginger chopped
• 4 each scallions, spring or green onions sliced
• 2 each red chili peppers freshly sliced, optional
• 1 pound snow pea pods washed, ends trimmed and thread removed
• 1 each carrots cut into match sticks
• 1 each water chestnuts 1 small jar, drained
• 3 each cloud ear black fungus soaked into boiling water for 20 to 30 minutes, tough ends removed, optional; or you can use sliced mushrooms
• 2 tablespoons soy sauce, tamari or to taste
• 1 teaspoon rice vinegar or to taste, you can use wine vinegar or white vinegar as well
• 1 tablespoon mirin (sweet seasoning) or to taste, you can use honey or sugar if you don't have mirin
• 1/2 tablespoon chili garlic sauce or to taste
• 1 1/2 tablespoons oyster sauce
• 1 x sesame seeds toasted, as needed, optional

1. Heat the oil in a wok or a large nonstick skillet over medium-high heat.
2. Add the garlic, ginger, scallions, and red chili peppers, stirring constantly, about 30 seconds until fragrant.
3. Stir in the snow peas and carrots, and cook for about 3 minutes until the vegetables are tender and crispy.
4. Add the black fungus or sliced mushrooms and water chestnuts, stirring constantly, and cook for another 1 to 2 minutes.
5. While the vegetables are cooking, make the sauce in a small bowl until well blended.
6. Pour the dressing over the vegetables, and cook for about 2 minutes until the sauce gets thick and coats the vegetables.
7. Remove the pan from the heat, transfer the vegetables onto a serving plate.
8. Serve hot with steamed rice, steamed buns or crusty bread.

canola oil, garlic, ginger, scallions, red chili peppers, snow, carrots, water chestnuts, cloud ear black, soy sauce, rice vinegar, mirin, chili garlic, oyster sauce, sesame seeds

Taken from recipeland.com/recipe/v/snow-peas-carrots-water-chestnu-52435 (may not work)