1/4 cup salad oil (canola or peanut oil)
1 small green pepper, seeded and diced
1/4 lb. fresh snow peas (or 1 pkg frozen-not thawed)
1/4 lb. fresh mushrooms, sliced
2 tsp. finely chopped ginger root (peel first) or 1/2 tsp. dried ginger
1/2 cup sliced water chestnuts
1 Tbl. soy sauce
4 cups chicken broth (home made if possible)
2 Tbl. white vinegar (or white wine vinegar)
2 tsp. honey
1/8 to 1/4 tsp. crushed hot red pepper flakes (optional)
1/4 cup chopped green onions
Heat the oil in a large saucepan and stir-fry the green pepper and snow peas until bright green about 2 minutes.
Remove the vegetables keep warm.
Add the mushrooms, ginger and water chestnuts to the saucepan and cook, stirring to 2 more minutes.
Add the soy sauce, broth, vinegar, honey and red pepper flakes, if using. Bring to a boil and simmer 2 minutes. Return peas and pepper, reheat and serve sprinkled with the green onion.
You can make this ahead and reheat before serving.
Serves 6
B’teavon, and keep warm