1. Soak mushrooms at least 1 hour, then squeeze dry, reserving the liquid. 2. Remove and discard the hard stems from mushrooms, if any. 3. Mix the sugar through the chicken stock with liquid from the soaked mushrooms and put aside. 4. Heat wok hot and dry. 5. Add the oil, then the salt. 6. Turn heat to medium. 7. Add the garlic and ginger and stir-fry until golden brown. 8. Add onion and fry 1/2 minute. 9. Turn heat up high, add mushrooms through water chestnuts and stir-fry 1 minute. 10. Pour in sherry, cover quickly and cook 1 minute. 11. Add snow peas and soy sauce mixture, stirring. 12. When gravy thickens, remove to serving dish and sprinkle with scallions. ---------------------------------------------------------------------------
Nutrition
Ingredients
