Yield: 6 servings
| Measure | Ingredient |
|---|---|
| 1 tablespoon | Low Sodium Soy Sauce |
| 1 tablespoon | Oyster Sauce |
| 1 teaspoon | Dry White Wine |
| ½ tablespoon | Sesame OR Vegetable Oil |
| ¼ teaspoon | Pepper |
| 6 \N | Dried Shiitake Mushrooms |
| ½ cup | Hot Water |
| 1 teaspoon | Vegetable Oil |
| ⅔ cup | Chopped Green Onions |
| 3 cloves | Garlic Minced |
| 1 large | Carrot in Julienne Strips |
| 1 can | 8 Oz. Sliced Water Chestnut |
| \N \N | Drained |
| ½ pounds | Fresh Snow Peas Trimmed |
Combine Soy Sauce, Oyster Sauce, White Wine, Sesame Oil & Pepper.
Mix Well & Set Aside. Combine Mushrooms & Hot Water in A Small Bowl; Let Stand 15 Min. Drain. Remove & Discard Stems. Thinly Slice Caps.
Set Aside.
Place Nonstick Skillet OR Wok Over Medium High Heat Until Hot. Add Oil. Add Green Onions, Garlic & Carrot; Stir Fry 2 Min. Add Reserved Mushrooms, Celery, Water Chestnuts & Snow Peas. Stir Fry 2 To 3 Min.
OR Until Vegetables Are Crisp-Tender. Add Reserved Soy Sauce Mixture; Stir Fry 30 Seconds. Serve Immediately.
(Fat 1⅖. Chol. 4.0.)