Sauteed Mixed Vegetables

• 2 carrots, peeled and sliced on the bias
• 25 sugar snaps, trimmed
• 1/4 cup canola oil
• 10 black mushrooms, sliced
• 5 dried black mushrooms, soaked in warm water until soft
• 1 bok choy cabbage, sliced
• Salt and white pepper to taste
• 1 teaspoon cornstarch dissolved in 1 tablespoon water
• 2 teaspoons oyster sauce
• 1 teaspoon sesame oil

1. Blanch the carrots and sugar snaps in boiling water, 2 to 3 minutes, until tender but still crisp, drain.
2. In a wok over high heat, heat canola oil, add mushrooms and stir.
3. Add carrots and sugar snaps, and stir for 2 minutes.
4. Lower the heat and add cabbage, salt and pepper.
5. Sitr in cornstarch slurry, oyster sauce and sesame oil

carrots, sugar, canola oil, black mushrooms, black mushrooms, choy cabbage, salt, cornstarch, oyster sauce, sesame oil

Taken from www.foodnetwork.com/recipes/sauteed-mixed-vegetables-recipe.html (may not work)