Double Happiness (Vegetarian)

Recipe Courtesy of Stephanie Yuen, Food Writer and Author of “East Meets West”

Serves 4 to 6 with steamed rice

2½ Tbsp Vegetable oil
4 slices Ginger, skinned and chopped
1 pc Garlic, crushed
1 to 1½ lbs Fresh Shitake mushroom, cleaned
2½ cup Water
1 Tbsp Korean Kalbi Marinade Sauce
1 tsp Oyster sauce
1 tsp Chili bean sauce
1 tsp Hoisin sauce
1 tsp Brown sugar
½ lb Sweet peas, rinsed
Pinch of salt

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Cornstarch mixture:
1 Tbsp cornstarch
2 Tbsp water

Heat 2 Tbsp oil in wok on high; sizzle in ginger and garlic. Add shitake and½ cup of water, mix well. Add Korean Kalbi sauce, oyster sauce, chili bean sauce, hoisin sauce and sugar, stir and cook for 1 minute. Turn heat to medium-low, cover and cook for 4 to 5 minutes or until mushrooms are tender. Turn heat to simmer.

Bring 2 cups of water in a medium saucepan to a boil on high. Add ½ Tbsp of oil and pinch of salt, add peas. Blanch for 30 seconds (longer if less crunchy peas are preferred). Turn off heat. Strain peas and transfer to a deep dish.

Bring mushrooms back to a boil. Prepare cornstarch mixture and slowly pour into the wok, mix well. Slowly pour on top of the peas, ready to serve.

To make cornstarch mixture, mix cornstarch and water together in a bowl. Slowly add into wok, stir well. Turn off heat and ready to serve.