Hoisin Beef & Snow Pea Stir-Fry

Prep Time15

Cook Time15

Total Time30

Servings:

Calories: 739kcal

Author: Lovoni

12 dried Chinese dried mushrooms shiitake or such similar, available from most grocery stores in the Asian aisle or Asian markets
1 tablespoon canola oil or any neutral tasting oil, plus extra
1 1/4 lbs very thinly sliced beef see intro
1 teaspoons ground black pepper
4 garlic cloves minced
3 tablespoons finely grated ginger
8 oz snow peas topped and tailed
8 oz can 5 oz drained sliced water chestnuts, drained
8 green onions trimmed and cut into 1-inch lengths
Sesame seeds or pine nuts for garnish optional
Steamed jasmine rice to serve optional

Combine all the ingredients in a small measuring jug or bowl.
Place mushrooms in a small heatproof bowl. Cover completely with boiling water. Let stand for 30 minutes to soften; drain. Remove and discard the stems from the mushrooms; halve caps. Set aside.
Add 1 tablespoon to a hot wok or large frying pan set over high heat. Add one-third of the beef. Stir-fry 2 to 3 minutes until browned; remove from wok. Repeat with remaining beef in two batches so as not to overcrowd the pan. Remove all the beef from the wok.
Add a teaspoon or two of oil to the same wok. Add garlic, ginger, snow peas, water chestnuts and mushrooms. Stir-fry for 1 to 2 minutes until the peas are bright and crisp. Add the beef. Give the sauce mixture a stir and add to the wok. Stir-fry for 1 to 2 minutes until hot and peas are just cooked.
Add the green onions and stir-fry 1 minute until bright and still a little crisp. Serve on a bed of steamed rice. Sprinkle with sesame seeds.