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

Hey everyone, I hope you are having an amazing day today. Today, we’re going to prepare a distinctive dish, buddhist recipe: stir fry black fungus with sugar snap peas. One of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

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Extension Food Specialist Barbara Brown prepares a stir-fry with sugar snap peas and other fresh vegetables. Return tofu to skillet; drizzle reserved marinade mixture over. Season to taste with salt and pepper.

To begin with this particular recipe, we have to prepare a few ingredients. 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.

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

Fun and easy to prepare; the shrimp are tender, the sugar snap peas are crisp tender. Used sherry, served over brown jasmine rice. Fresh asparagus and sugar snap peas are quickly stir-fried with Asian-style seasonings for a quick and elegant vegetable side dish. Chicken & Sugar Snap Pea Stir-fry, Chicken Stir Fry With Broccoli And Snap Peas + Meal Prep + Recipe Video, Mango Chicken Stir-fry With Snap Chicken Stir Fry with Broccoli and Snap Peas + MEAL PREP + RECIPE VIDEOLife Made Sweeter. corn starch, garlic, sesame seeds, green.

Instructions 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.

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. Cut scallops in half to form half-moon shapes. Stir in sugar snap peas, and pour in broth mixture. Add sugar snap peas and chicken broth mixture, lower heat to medium and cover.

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