AT A GLANCE
We love the crunch of snow peas combined with the soft texture of the black fungus. This stir-fry is great served with fish.
|01||Heat oil in a large wok over high heat, add garlic and ginger and stir-fry until just golden, but not browned (5 seconds). Add garlic stems and stir-fry until starting to turn golden (1-2 minutes), then add snow peas and bean sauce, stir to combine, then add stock and toss vegetables occasionally until almost tender but still crunchy (1-2 minutes). Stir in Shaoxing wine, soy sauce and ¼ tsp coarsely ground white pepper, then add fungus and snow pea leaves, and toss to just combine. Drizzle with sesame oil to taste and serve with steamed rice.|
Note Bean sauce is made from fermented soy bean and is available from Asian supermarkets. We prefer the Fu Chi brand.