Hello everybody, it’s Brad, welcome to our recipe site. Today, we’re going to prepare a special dish, buddhist recipe: stir fry black fungus with sugar snap peas. It is one of my favorites. This time, I will make it a little bit unique. This will be really delicious.
Extension Food Specialist Barbara Brown prepares a stir-fry with sugar snap peas and other fresh vegetables. Add the sliced sugar snap peas and cook over high heat, stirring constantly, until the peas turn bright green. Great recipe for Buddhist Recipe: Stir Fry Black Fungus with Sugar Snap Peas.
Buddhist Recipe: Stir Fry Black Fungus with Sugar Snap Peas is one of the most favored of current trending meals on earth. It is easy, it is quick, it tastes yummy. It’s appreciated by millions daily. They’re nice and they look wonderful. Buddhist Recipe: Stir Fry Black Fungus with Sugar Snap Peas is something that I have loved my entire life.
To get started with this recipe, we have to prepare a few ingredients. You can have buddhist recipe: stir fry black fungus with sugar snap peas using 15 ingredients and 3 steps. Here is how you cook it.
The ingredients needed to make Buddhist Recipe: Stir Fry Black Fungus with Sugar Snap Peas:
- Get 50 g Dried Wood Ear Mushrooms (rehydrate, cut into bite size)
- Prepare 100 g Sugar Snap Peas
- Get 100 g Carrots (cut into sticks)
- Get 100 g Fried Tofu (optional)
- Make ready 30 g Red Chillies (roughly chopped)
- Make ready 15 g Garlic (minced)
- Make ready 20 g Shallots (minced)
- Make ready 2 Tbsp Cooking Oil
- Prepare [Sauce]
- Make ready 1 Tbsp Oyster Sauce
- Get 1 Tbsp Light Soy Sauce
- Get 1 tsp Sugar
- Take [Thickener]
- Make ready 1 Tbsp Cornflour
- Prepare 1 Tbsp Water
Return tofu to skillet; drizzle reserved marinade mixture over. Season to taste with salt and pepper. Sprinkle with green onions and serve. Stir Fried Sugar Snap PeasVeggies Save The Day. rice wine vinegar, garlic, tamari, toasted sesame seeds, sugar snap peas.
Steps to make Buddhist Recipe: Stir Fry Black Fungus with Sugar Snap Peas:
- 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.
Cut scallops in half to form half-moon shapes. Stir in sugar snap peas, and pour in broth mixture. Fun and easy to prepare; the shrimp are tender, the sugar snap peas are crisp tender. They are frequently renegade, use-up-what's-in-the-fridge But not so with this recipe. I chose these particular ingredients deliberately, picking up pork tenderloin for a mid-week treat and adding lots of fresh spring.
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