Snow Peas, Carrots and Water Chestnuts Stir-Fry with Asian Sauce (#1139)

Stir Fries Asian Chinese Side Low Fat Healthy
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  • 1 Tbsp Canola Oil or peanut oil, or any vegetable oil
  • 3 cloves Garlic chopped
  • 1 inch Ginger chopped
  • 4 Scallions, Spring Or Green Onions sliced
  • 2 Red Chili Peppers freshly sliced, optional
  • 1 pound Snow Pea Pods washed, ends trimmed and thread removed
  • 1 Carrots cut into match sticks
  • 1 Water Chestnuts 1 small jar, drained
  • 3 Cloud Ear Black Fungus soaked into boiling water for 20 to 30 minutes, tough ends removed, optional; or you can use sliced mushrooms

Asian Sauce

  • 2 tablespoons Tamari Soy Sauce or to taste
  • 1 tsp Rice Vinegar or to taste, you can use wine vinegar or white vinegar as well
  • 1 Tbsp Mirin (Sweet Seasoning) or to taste, you can use honey or sugar if you don't have mirin
  • 1/2 Tbsp Chili Garlic Sauce or to taste
  • 1 1/2 tablespoons Oyster Sauce
  • 1 Sesame Seeds toasted, as needed, optional


  1. Heat the oil in a wok or a large nonstick skillet over medium-high heat.
  2. Add the garlic, ginger, scallions, and red chili peppers, stirring constantly, about 30 seconds until fragrant.
  3. Stir in the snow peas and carrots, and cook for about 3 minutes until the vegetables are tender and crispy.
  4. Add the black fungus or sliced mushrooms and water chestnuts, stirring constantly, and cook for another 1 to 2 minutes.
  5. While the vegetables are cooking, make the sauce in a small bowl until well blended.
  6. Pour the dressing over the vegetables, and cook for about 2 minutes until the sauce gets thick and coats the vegetables.
  7. Remove the pan from the heat, transfer the vegetables onto a serving plate.
  8. Serve hot with steamed rice, steamed buns or crusty bread.
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