LEE KUM KEE
Recipes

Stir-fried Mushrooms with Sugar Snap Peas & Onion

Ingredients

Fresh shiitake mushrooms, sliced  60g
Sugar snap peas  30g
Dried black fungus, rehydrate  3g (approx 6 pieces)
Small onion, sliced 1
Fresh Ginger, shredded  1 Slice
Vegetable or peanut oil  1 Tbsp

Sauce Mix

Method

1 Rehydrate the dried black fungus in warm water for 15 minutes. Blanch the sugar snap peas 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 serve.
Serves   2 
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