Cook : 00:10
1. Put the wild mushrooms into a heatproof bowl and cover with boiling water. Setaside for 30 minutes, then remove mushrooms from the water and chop.
2. Strain the mushroom water through a coffee filter into a bowl. Add soy sauce,garlic, and grated ginger root. Set aside.
3. Place a wok or nonstick skillet over medium heat. Heat the canola oil, then stirfry the bok choy, mushrooms, carrots, red pepper, and broccoli for 3 minutes.
4. Add the soy sauce and ginger mixture on top, then the snow peas. Lower heat andstir fry until vegetables become tender yet crisp, and the sauce becomes thicker.Serve.