Chow Dai Wey Choy

Total Time: 1 hr 10 mins Preparation Time: 10 mins Cook Time: 1 hr

Ingredients

• Servings: 4
• 6 dried chinese mushrooms, soaked in (about 1" in diameter)
• 1/3 cup water
• 1 teaspoon sugar
• 1 tablespoon cornstarch
• 2 tablespoons soy sauce
• 1/2 cup chicken stock
• 1/4 cup oil
• 1/8 teaspoon salt
• 2 slices fresh ginger, shredded
• 1 clove garlic, minced
• 1 medium onion, cut into 8 segments and separated
• 1/2 cup thinly sliced canned bamboo shoot
• 1/2 cup sliced water chestnuts
• 2 tablespoons sherry wine
• 2 cups snow peas
• 2 tablespoons chopped scallions (optional)

Recipe

• 1 soak mushrooms at least 1 hour, then squeeze dry, reserving the liquid.
• 2 remove and discard the hard stems from mushrooms, if any.
• 3 mix the sugar through the chicken stock with liquid from the soaked mushrooms and put aside.
• 4 heat wok hot and dry.
• 5 add the oil, then the salt.
• 6 turn heat to medium.
• 7 add the garlic and ginger and stir-fry until golden brown.
• 8 add onion and fry 1/2 minute.
• 9 turn heat up high, add mushrooms through water chestnuts and stir-fry 1 minute.
• 10 pour in sherry, cover quickly and cook 1 minute.
• 11 add snow peas and soy sauce mixture, stirring.
• 12 when gravy thickens, remove to serving dish and sprinkle with scallions.