The Stir Fry Carrots My Dad's Made 100,000 Times

Ingredients

• 8 oz carrot
• 1 oz dried cloud ear fungus
• 3 oz snow pea
• 4 oz seafood mushroom
• 3 oz king oyster mushroom
• 5 oz celery
• 0.5 oz ginger
• 0.5 oz garlic
• 4 cup water
• 2 tablespoon oil
• 1 teaspoon cooking wine
• 1 teaspoon oil
• 1 tablespoon oyster sauce
• 2 teaspoon light soy sauce
• 0.5 teaspoon salt
• 1 teaspoon sugar
• 2 tablespoon water
• 2 teaspoon potato starch

Instructions

1. 1

   Prep cloud ear fungus: Soak the dried cloud ear fungus in a bowl of warm water for 13 to 15 minutes until fully hydrated.

2. 2

   Prep snow peas and mushrooms: Remove the tough strings from the snow peas. Wash and soak for 1 to 2 minutes. Drain and set aside.

3. 3

   Prep carrot and aromatics: Trim off both ends of the celery. Cut in half lengthwise, then rinse in water. Slice the celery into thin 2 to 3-inch strips.

4. 4

   Make stir fry sauce: Combine the oyster sauce, light soy sauce, salt, sugar, water, and potato starch in a small bowl. Stir to thoroughly combine and dissolve the potato starch.

5. 5

   Blanch vegetables: Boil the water in a large pot or wok on high heat.

6. 6

   Stir fry vegetables: Heat the wok on high to dry.