Rose’s Kitchen

Fried Sugar Snap Peas with Mushrooms


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


1 tsp oyster sauce

1 tsp salt

1 tsp sugar


1 tsp cornflour

1 tbsp water


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.


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

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