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                   Cooking Method: Stir-frying

 

Ingredients

•• 60g fresh shiitake mushrooms, sliced

•• 30g sugar snaps

•• 3g (approx 6 pieces ) dried black fungus, rehydrate in warm water

•• 1 small onion, sliced

•• 1 slice fresh ginger, shredded

•• 1 Tbsp vegetable or oil

 

Sauce Mix

•• 1 Tbsp Lee Kum Kee Oyster Sauce

•• 1 Tbsp Lee Kum Kee Premium Light Soy Sauce

•• ½ tsp cornflour

•• 2 Tbsps water

 

Method

1.   Soak the black fungus in hot water for 15 minutes.
      Blanch them and the sugar snaps for 2 minutes, drain and set aside.

2.  Sauté ginger in a wok then add in onion, mushrooms, and fungus to stir fry for 3 minutes.

3.  Add in the sauce mix and cook for further 3 minutes until sauce thickens before serving.