Chinese Mixed Vegetables - cooking recipe

Ingredients

3 None dried wood ear mushrooms, soaked in boiling water for 20 mins, drained, thinly sliced
1 lb Chinese broccoli, trimmed, coarsely chopped
1 tbsp peanut oil
2 None medium carrots, thinly sliced
2 cloves garlic, minced
1 (8 oz) can water chestnuts, drained, thinly sliced
1 (8 oz) can bamboo shoots, drained
1 tbsp oyster sauce
2 tsp satay sauce
1 tsp sesame oil
4 None spring onions, finely chopped
1 (15 oz) can baby corn, drained
5 oz bean sprouts
1 tbsp fresh cilantro leaves, finely chopped

Preparation

Heat peanut oil in a wok or large frying pan over medium-high heat. Stir-fry carrots until almost tender. Add mushrooms, garlic, water chestnuts, bamboo shoots, oyster sauce, satay sauce, sesame oil, onions, corn and broccolini. Stir-fry until broccolini is just tender. Remove from heat and fold in bean sprouts and cilantro.