Asian Vegetable Stir-Fry With Crispy Bean Threads

Ingredients

1 1/2 ozs beans threads

1 cup vegetable oil, for frying

2 tablespoons vegetable oil

1 lrg onion, sliced

1 clv garlic, chopped

1 teaspoon grated ginger

1 head broccoli, cut into flowerets

1 bn bok choy, trimmed, and, sliced

6 shiitake mushroom, sliced

3 stems mustard greens, trimmed, and, sliced

1/4 cup good quality soy

1 tablespoon Hoisin sauce

1/2 teaspoon chili flakes

2 carrot, (sliced with vegetable peeler), into very t

1/2 cup toasted salted cashew

lychee nuts, optional for garnish

Preparation

Start by chopping all ingredients before beginning the cooking process.

Heat the cup of oil in a medium skillet or wok on high. When oil appears hot, break a small piece of the bean thread and toss gently into the oil. If bean threads, then oil is hot enough. Break the bean threads up into 3 small flat piles. Toss quickly into oil, one at a time and turn over quickly until puffed, about 30 seconds. Repeat with remaining threads. Remove from heat and drain on a paper towel lined baking sheet. Reserve for later.

In a large wok or skillet, heat the vegetable oil (2 Tbsp.) on high. Stir fry the onion for about 2 minutes, or until soft. Add the garlic, ginger, broccoli, bok choy, shitake mushrooms and mustard greens. Stir fry for about 2-3 minutes or until greens have wilted and broccoli has begun to soften. Add the soy, hoisin sauce, chili flakes and carrots and cover for about 1 minute or until vegetables are done to your liking. Remove from heat and sprinkle with cashews.

Divide the puffed bean threads among 4 plates and top with warm stir-fry.