Chinese Mixed Vegetables

• 3 None dried wood ear mushrooms, soaked in boiling water for 20 mins, drained, thinly sliced
• 1 lb Chinese broccoli, trimmed, coarsely chopped
• 1 tbsp peanut oil
• 2 None medium carrots, thinly sliced
• 2 cloves garlic, minced
• 1 (8 oz) can water chestnuts, drained, thinly sliced
• 1 (8 oz) can bamboo shoots, drained
• 1 tbsp oyster sauce
• 2 tsp satay sauce
• 1 tsp sesame oil
• 4 None spring onions, finely chopped
• 1 (15 oz) can baby corn, drained
• 5 oz bean sprouts
• 1 tbsp fresh cilantro leaves, finely chopped

1. Heat peanut oil in a wok or large frying pan over medium-high heat. Stir-fry carrots until almost tender. Add mushrooms, garlic, water chestnuts, bamboo shoots, oyster sauce, satay sauce, sesame oil, onions, corn and broccolini. Stir-fry until broccolini is just tender. Remove from heat and fold in bean sprouts and cilantro.

mushrooms, chinese broccoli, peanut oil, carrots, garlic, water chestnuts, bamboo shoots, oyster sauce, satay sauce, sesame oil, spring onions, baby corn, bean sprouts, cilantro

Taken from recipes-plus.com/api/v2.0/recipes/33497 (may not work)