# Stir Fry Carrots

Cuisine: chinese · Time: 30 minutes · Servings: 4

## 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

## Steps

1. Soak the dried cloud ear fungus in a bowl of warm water for 13 to 15 minutes until fully hydrated.
2. Remove the tough strings from the snow peas. Wash and soak for 1 to 2 minutes. Drain and  set aside.
3. 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. 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. Boil the  water in a large pot or wok on high heat.
6. Heat the wok on high to dry.

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Source: madewithlau — https://www.madewithlau.com/recipes/stir-fry-carrots
Page: https://findfood.fun/en/recipes/7505
Language: en