Rose’s Kitchen

Fried Sugar Snap Peas with Mushrooms

Ingredients:

15 pieces sugar snap peas

5 babycorns

5 pieces fresh shitake mushrooms

1 bunch fresh enoki mushrooms

10 button mushrooms (canned)

10 straw mushrooms (canned)

1/2 small carrot (sliced)

20g abalone mushrooms

2 cloves garlic, sliced

1 tbsp oil

Seasoning:

1 tsp oyster sauce

1 tsp salt

1 tsp sugar

Thickening:

1 tsp cornflour

1 tbsp water

Method:

1.  Blanch all ingredients briefly in boiling water.  Remove and drain.

2.  Heat wok with oil and fry garlic till fragrant.  Add in all other ingredients and seasoning and stir-fry till well mixed.  Sprinkle with a little water and bring to a quick boil. Thicken with cornstarch solution.

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January 19, 2007 - Posted by | Vegetables, Bean Curds and Eggs

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