Ingredient
80g sugar peas
80g Shemeji mushrooms
80g king oyster mushrooms
10g cloud ear
1/2 yellow bell pepper
1/2 red bell pepper
1 tsp grated shallot
Seasoning
1/2 tsp corn starch
1/2 tsp salt
1/2 tsp sugar
1 tsp light soy sauce
a few drops of sesame oil
some pepper
2 tbsps water
Method
Tear the tough veins off sugar peas, Scald briefly. Set aside.
Soak cloud ear fungus in water until soft. Remove the stalks and wash again.
Seed the yellow and red bell peppers. Cut them into pieces.
Cut Shemeji mushrooms into small parts. Slice the king oyster mushrooms. Scald both mushrooms and drain.
Heat 1 tbsp of oil in a wok. Stir fry grated shallot until fragrant. Add all ingredients and seasoning. Stir fry until done. Serve.
