2 tsp oil
1 cup fresh snowpeas, ends trimmed
salt
1/2 tsp sugar
8 dried black Chinese mushrooms, soaked in 1/2 cup hot water, liquid reserved and mushrooms sliced
3/4 cup cooked bamboo shoots, sliced
1/2 tbs grated ginger
1 medium sized bell pepper, sliced.
2 tbs sake
1/2 tsp each: oyster sauce and sesame oil
1/4 tsp soy sauce
ground white pepper
1 tsp cornstarch dissolved in 2 tsp water
Heat oil in a wok over medium-high heat and stir-fry peas with salt and sugar for 30 seconds, then add mushrooms, bamboo shoots, 1/4 cup reserved mushroom liquid, and all remaining ingredients. Simmer for 2 minutes then serve hot.
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