Rice With Snow Peas and Mushrooms
Ingredients:
- 8 ounces snow peas, trimmed and halved crosswise
- Nonstick vegetable cooking spray
- 2 large eggs
- ½ teaspoon salt
- ½ teaspoon white pepper 2 teaspoons vegetable oil
- 10 ounces shitake mushrooms, without stems, cut into
- ¼ inch wide strips
- 2 carrots, in sticks 2 inches long and ¼ inch wide
- 1 cup vegetable broth
- 2 tablespoons soy sauce
- 2 tablespoons dry sherry
- 2 tablespoons rice vinegar
- 1 tablespoon sugar
- 2 cups bean sprouts
- 2 teaspoons cornstarch dissolved in
- 2 tablespoons water
- 1 green onion, chopped for garnish
- 1 ½ cups raw rice, cooked
Directions:
- Cook the snow peas in boiling salted water just until bright green, about 30 seconds. Set aside.
- Spray wok with cooking spray and heat over medium heat.
- In a small bowl, beat the eggs with salt and pepper until very beaten.
- Pour into wok, coating the bottom with the eggs.
- Reduce the heat to low and cook until the egg is set, about 2 minutes.
- Remove the wok from the heat. Loosen the edges of the egg pancake using a rubber spatula. Still in the wok, roll up the egg pancake into a cylinder.
- Slide out of the pan onto a work surface and cool slightly.
- Cut crosswise into ¼ inch wide strips. Unroll the strips and set aside.
- Add the oil to the wok and increase the heat to medium-high.
- Add mushrooms and carrots. Cook until the mushrooms are lightly browned, about 4 minutes. Add broth, soy sauce, sherry, vinegar and sugar and bring to a simmer. Add the bean sprouts.
- Stir the cornstarch mixture, add to the wok, and cook until the sauce is lightly thickened, about 1 minute. Stir in the snow peas.
- Spoon the rice onto plates and top with the vegetables and then the egg strips. Sprinkle with the green onion and serve.
