Name: Stir-fried black fungus with ginger, garlic stems and snow peas
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 4
Ingredients: 60 ml olive oil (¼ cup); 2 large garlic cloves, thinly sliced on a mandolin; 20 gm ginger, cut into julienne; ½ bunch garlic stems, cut into batons; 150 gm snow peas, trimmed; 1 tsp bean sauce; 60 ml chicken stock (¼ cup); 1 tbsp Shaoxing wine; 1 tbsp light soy sauce; 100 gm black fungus, torn into bite-sized pieces; Handful of snow pea leaves; To serve: sesame oil and steamed jasmine rice (optional)

Stir-fried black fungus with ginger, garlic stems and snow peas

Recipe for stir-fried black fungus with ginger, garlic stems and snow peas | Gourmet Traveller

Serves 4

Prep

15M

Cook

Total

20M

We love the crunch of snow peas combined with the soft texture of the black fungus. This stir-fry is great served with fish.

Ingredients

60 ml olive oil (¼ cup)

2 large garlic cloves, thinly sliced on a mandolin

20 gm ginger, cut into julienne

½ bunch garlic stems, cut into batons

150 gm snow peas, trimmed

1 tsp bean sauce

60 ml chicken stock (¼ cup)

1 tbsp Shaoxing wine

1 tbsp light soy sauce

100 gm black fungus, torn into bite-sized pieces

Handful of snow pea leaves

To serve: sesame oil and steamed jasmine rice (optional)

Method

Main

1.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.
Drink Suggestion: Bottle-aged sémillon Drink suggestion by Max Allen
Notes