Recipe · Vegan
Bamboo & Water Chestnut Stir-Fry
Crisp vegetables in a light ginger, soy and sesame glaze.
Prep 15 min
Cook 10 min
Serves 3
Easy
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Method
- Mix the glaze. Combine soy, vinegar and sesame oil.
- Heat the wok. Add neutral oil over high heat until shimmering.
- Start firm vegetables. Fry mushrooms, bamboo shoots and water chestnuts for 3 minutes.
- Add colour. Add pepper, snow peas, garlic and ginger; toss for 2 minutes.
- Glaze. Pour in the sauce and toss for one minute. Serve immediately.
Chef's note: Keep the wok hot and cooking brief so every vegetable retains its crunch.
NORIKO used here