Buddhist Recipe: Stir Fry Black Fungus with Sugar Snap Peas
Buddhist Recipe: Stir Fry Black Fungus with Sugar Snap Peas

Hello everybody, it’s Drew, welcome to my recipe site. Today, we’re going to prepare a special dish, buddhist recipe: stir fry black fungus with sugar snap peas. One of my favorites food recipes. This time, I am going to make it a bit tasty. This will be really delicious.

Buddhist Recipe: Stir Fry Black Fungus with Sugar Snap Peas is one of the most popular of current trending foods in the world. It is easy, it is quick, it tastes yummy. It’s enjoyed by millions daily. Buddhist Recipe: Stir Fry Black Fungus with Sugar Snap Peas is something that I’ve loved my whole life. They’re nice and they look fantastic.

To begin with this recipe, we have to first prepare a few components. You can have buddhist recipe: stir fry black fungus with sugar snap peas using 15 ingredients and 3 steps. Here is how you can achieve it.

The ingredients needed to make Buddhist Recipe: Stir Fry Black Fungus with Sugar Snap Peas:
  1. Prepare 50 g Dried Wood Ear Mushrooms (rehydrate, cut into bite size)
  2. Get 100 g Sugar Snap Peas
  3. Make ready 100 g Carrots (cut into sticks)
  4. Prepare 100 g Fried Tofu (optional)
  5. Make ready 30 g Red Chillies (roughly chopped)
  6. Get 15 g Garlic (minced)
  7. Make ready 20 g Shallots (minced)
  8. Take 2 Tbsp Cooking Oil
  9. Take [Sauce]
  10. Prepare 1 Tbsp Oyster Sauce
  11. Take 1 Tbsp Light Soy Sauce
  12. Get 1 tsp Sugar
  13. Make ready [Thickener]
  14. Make ready 1 Tbsp Cornflour
  15. Get 1 Tbsp Water
Steps to make Buddhist Recipe: Stir Fry Black Fungus with Sugar Snap Peas:
  1. 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.
  2. 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.
  3. SERVE: remove the lid and add the Thickener. Serve hot.

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