Buddhist Recipe: Stir Fry Black Fungus with Sugar Snap Peas. Sauté the Shallots and Garlic until fragrant. Then add the Chillies, Carrots and Snap Peas and stir fry them for a minute. Then add the Sauce and mix well.
You can cook Buddhist Recipe: Stir Fry Black Fungus with Sugar Snap Peas using 15 ingredients and 3 steps. Here is how you cook it.
Ingredients of Buddhist Recipe: Stir Fry Black Fungus with Sugar Snap Peas
- You need of Dried Wood Ear Mushrooms (rehydrate, cut into bite size).
- Prepare of Sugar Snap Peas.
- You need of Carrots (cut into sticks).
- It’s of Fried Tofu (optional).
- You need of Red Chillies (roughly chopped).
- Prepare of Garlic (minced).
- Prepare of Shallots (minced).
- It’s of Cooking Oil.
- Prepare of [Sauce].
- Prepare of Oyster Sauce.
- It’s of Light Soy Sauce.
- Prepare of Sugar.
- You need of [Thickener].
- You need of Cornflour.
- You need of Water.
Add cornstarch mixed in water and sesame oil. Add in the beef and cook it until brown all over. In a pan, heat the oil over medium heat. Add the ginger and white part of the green onion and stir-fry until fragrant.
Buddhist Recipe: Stir Fry Black Fungus with Sugar Snap Peas instructions
VEGGIE: add 2 Tbsp of Cooking Oil in a hot wok. Sauté the Shallots and Garlic until fragrant. Then add the Chillies, Carrots and Snap Peas and stir fry them for a minute..
FUNGUS: Next add the Wood Ear Mushrooms and Fried Tofu and stir fry for 2 minutes. Then add the Sauce and mix well. Cover with a lid and cook for 5 minutes..
SERVE: remove the lid and add the Thickener. Serve hot..
Stir in the carrots and cabbage stems. Add the miso mixture and bring to a boil. Add the cabbage leaves, black fungus, soy sauce, and sesame oil. Add lotus root, sugar snap peas, carrots, black fungus and water. Add enoki mushrooms, dried chillies, oyster sauce, light soy sauce and black vinegar.
