Source: dLife

Vegetable stir-fry with an Asian style sauce.

Servings

2 oz dried shiitake mushrooms
0.25 cup cold water
1 tbsp low sodium soy sauce
2 medium garlic cloves , minced
1.5 tsp fresh ginger root , grated
2 tbsp canola oil
2 cup chopped bok choy (baby bok choy preferred)
1 medium red bell peppers , seeded and julienned
0.5 fresh carrots , slice diagonally into thin pieces
1 cup fresh broccoli florets
1 cup snow peas , trimmed

1 In small bowl, place dried mushrooms.
2 Boil water. Pour over mushrooms. Let sit 30 minutes to rehydrate.
3 Put the mushrooms in a heatproof bowl and pour the boiling water on top. Let sit for 30 minutes.
4 Remove mushrooms from water. Chop.
5 Strain mushroom liquid through fine sieve. Reserve liquid in small bowl.
6 Add soy sauce, garlic, and ginger root to mushroom liquid.
7 In wok or large skillet, heat oil over medium-high. Add mushrooms, bok choy, red pepper, carrots, and broccoli. Stir fry 3 minutes.
8 Reduce heat and add the mushroom sauce. Continue cooking until the sauce thickens and vegetables are still crisp.