Stir-fried artichokes with pea pods & black mushrooms
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | Tree ear mushrooms, dried |
| 16 | eaches | Baby artichokes, trimmed |
| 2 | tablespoons | Oil |
| 1 | cup | Pea pods |
| ¼ | cup | Vegetable stock |
| 1 | teaspoon | Cornstarch |
| 1 | tablespoon | Dry sherry |
| 1 | tablespoon | Tamari |
| ½ | teaspoon | Ginger, grated |
Directions
Pour boiling water over the mushrooms & let stand for 10 minutes.
Drain & set aside.
Cook artichokes in boiling, salted water until just tender, should be about 10 minutes. Drain & set aside. When cool, cut each artichoke in half.
Heat oil in a wok. Stir-fry artichoke halves, pea pods & mushrooms for 1 minute. Add stock, cover & simmer until the vegetables are tender, be careful not to overcook, they do not need long. Whisk together the rest of the ingredients in a small bowl & add to the wok. Cook & stir for a further 2 minutes & serve.
"Vegetarian Gourmet, Special Low-Fat Issue" 1995 Submitted By MARK SATTERLY On 08-12-95