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  • Stir Fired Snow Peas with Chinese Mushroom

Stir Fired Snow Peas with Chinese Mushroom

Serve 4
  • 6 dried Chinese mushrooms
  • 1 pound snow peas
  • 1/2 cup canned bamboo shoots, sliced 1/8 inch thick and cut into 1-by-1 inch triangular tree-shaped pieces
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon sugar
  • 2 tablespoons peanut oil or vegetable oil
  • Cover the dried mushrrom with wamr water in a small bowl for 30 minutes.
  • Drain the mushrooms and May cut one into quarters
  • Snap the tips of snow peas and remove the strings from the pea pods
  • Set a 12-inch wok or 10 inck skillet over high heat for 30 seconds
  • Pour in the 2 tablespoons of oil, swirl it till it smoks
  • Add in the cut mushrooms and bamboo shoots, stire-fry for about 2 minutes
  • Add the snow peas, salt, sugar and 1 1/2 table spoons of the reserved mushroom-soaking water
  • Cook, at high heat for 2 minutes until the water evaporates
  • Transfer the contents of the pan to a heated plate and serve at once

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