150g shimeji mushroom (discard the bottom and separate by hand)
130g sugar snap peas (trimmed)
20 gingko nut (shelled and cooked)
1/3 carrot (cut into flower design)
1 tbsp chopped garlic
1 tbsp chopped young ginger
2 tbsp cooking oil
1 tsp chicken seasoning powder
½ tsp sugar
¼ tsp salt
3 tbsp water
- Heat up 2 tbsp of cooking oil in the non-stick skillet. Saute the chopped garlic and young ginger until fragrant.
- Add in shimeji mushroom, sugar snap peas, gingko nut, carrot and seasonings. Constantly stirring until the mushroom turn soft and sugar snap peas become tender crisp.
- Dish out and serve.