Stir-Fried Shimeji Mushroom with Sugar Snap Peas, Gingko Nut & Carrot

Stir-Fried Shimeji Mushroom with Sugar Snap Peas, Gingko Nut & Carrot

Ingredients:

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

Seasonings:

1 tsp chicken seasoning powder

½ tsp sugar

¼ tsp salt

3 tbsp water

Preparation Instructions:

  1. Heat up 2 tbsp of cooking oil in the non-stick skillet. Saute the chopped garlic and young ginger until fragrant.
  2. 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.
  3. Dish out and serve.
Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s