Stir-Fried Snap Peas with Mushrooms

Stir-Fried Snap Peas with Mushrooms

📍INGREDIENTS
½ lb (8oz) sugar snap peas
125g (1 box) fresh lily bulb slice
200g (7oz) mini king oyster mushroom
110g (4oz) baby bella mushroom
5-6 cloves garlic
2-3 scallions/green onion
1 piece (30g/1oz) carrot
2 tbsp vegetables oil
2 tbsp vegetarian oyster sauce
¼ tsp salt
¼ tsp black pepper


📍PREPARATIONS
1. Sugar Snap Peas: Remove the end stems and strings of each pod, add 2-3 tbsp white vinegar and water. Gently wash/rinse 2 times. Drain it on the colander and set aside
2. Mushrooms: Snip off the old stem, add 1 tsp salt in the water, gently rub and wash off soil. Slice the baby bella mushrooms. Slice mini king oyster mushroom into half lengthwise then cut each half in half again the same way and set aside.
3. Fresh Lily bulb Slice: Snip off bad parts if there are any, wash/rinse it, drain in the colander and set aside.
4. Carrot: Cut a piece of carrot diagonally about 1½” wide. Then peel off skin, cut into half diagonally again. Slice into thin slices
5. Garlic: Smash garlic and peel it, chop garlic until finely minced
6. Scallions: Cut into 2” lengths long, separate into white and green parts


📍INSTRUCTION
1. Bring some water to a boil, add 1 tsp cooking oil. Blanch sugar snap peas for 1 minute, then add carrot and blanch for 30 seconds
2. Then blanch mushrooms for about 1 minute. 3. On the pan, add 2 tbsp cooking oil, add minced garlic and sautée until golden brown or fragrant. Add in fresh lily, sautée for 30 seconds. Then add white part of green onion. Mushrooms in and sauté for 30 seconds. Add ¼ tsp salt, 2 tbsp vegetarian oyster sauce and ¼ tsp black pepper. Stir fry for 30 seconds, add sugar snap peas and carrot, stir fry for about 1 minute. Lastly, add green part of onion and stir for 30 seconds. Remove and it’s ready to serve! Enjoy! 😋


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