Ingredients

• 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

Instructions

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