Ten Varieties of Beauty
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
4 15 minutes, plus soaking 15 minutes N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
10 dried Shittake mushrooms 2 carrots 4 tbsps vegetable oil
3 celery stick, trimmed and sliced diagonally 3 ounces snow peas 8 baby corn cobs, halved lengthwise
1 red bell pepepr, cored and sliced 4 green onions, sliced 1 cup bean sprouts
10 water chestnuts, sliced 2-ounce can sliced bamboo shoots, drained 2/3 cup vegetable broth
2 tbsps cornstarch 3 tbsps light soy sauce 1 tsp sesame oil



1 Place the mushrooms in a bowl and add boiling water to cover. Leave to stand for 30 minutes. Drain the mushrooms, and remove and discard the stalks.
2 Cut the carrots into ribbons using a potato peeler.
3 Heat the oil in a wok or large skillet, add the celery, snow peas, and baby corn, and fry for 3 minutes. Add the bell pepper and carrots and stir-fry for 2 minutes.
4 Stir in the remaining vegetables and stir-fry for 3 to 4 minutes, until all the vegetables are cooked, but still crisp.
5 Add the broth to the pan. Combine the cornstarch, soy sauce, and sesame oil, and stir into the pan. Cook, stirring constantly, until the sauce thickens. Serve immediately.

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