- Difficulty
- easy
- Serving
- 4
- Time
- 20 mins
This vibrant stir-fry brings together sweet red capsicum, earthy black fungus, crisp snow peas, and tender sliced potatoes, all tossed in a light yet flavourful sauce. The mix of textures—crunchy, tender, and juicy—makes every bite satisfying. It’s a simple yet nutritious dish, perfect as a side or a light vegetarian meal.
Ingredients:
-
- 1 medium potato, peeled and thinly sliced
- 1 red capsicum, julienned
- 1/2 cup dried black fungus (wood ear mushrooms), rehydrated and sliced
- 100g snow peas, trimmed
- 2 cloves garlic, minced
- 1 teaspoon ginger, finely grated
- 2 tablespoons vegetable oil
- 1/2 teaspoon salt
-
1/4 teaspoon white pepper
For the sauce:
- 1 tablespoon oyster sauce (use vegetarian oyster sauce for a plant-based option)
- 1 tablespoon light soy sauce
- 1/2 teaspoon sugar
- 1/2 teaspoon sesame oil
- 1/4 cup water
- 1 teaspoon cornstarch (mixed with 1 tablespoon water)
Instructions
-
1️⃣ Prepare the ingredients:
- Soak black fungus in warm water for 15 minutes until soft, then slice into bite-sized pieces.
- Blanch the sliced potatoes in boiling water for 1–2 minutes until just tender but still firm. Drain and set aside.
- Trim the snow peas and slice the red capsicum into thin strips.
2️⃣ Stir-fry aromatics:
- Heat 1 tablespoon of oil in a wok over medium-high heat.
- Add the garlic and ginger, stir-frying until fragrant (about 30 seconds).
3️⃣ Stir-fry the vegetables:
- Add the blanched potatoes and stir-fry for 2 minutes until lightly golden.
- Toss in the black fungus, red capsicum, and snow peas. Stir-fry for another 2 minutes, keeping the vegetables crisp.
4️⃣ Add the sauce:
- Pour in the prepared sauce and toss everything well.
- Stir-fry for 1–2 minutes, allowing the sauce to thicken and coat the vegetables.
5️⃣ Serve:
- Transfer to a plate and enjoy hot as a side dish or pair with steamed rice for a complete meal.
Tips:
-
Blanching the potatoes first ensures they cook evenly without turning mushy.
-
Cook snow peas quickly to retain their vibrant green colour and crunch.
-
For extra umami, add a few drops of black vinegar at the end for a hint of tangy depth.
-
Want some spice? Add a sliced red chilli or a dash of chilli oil for heat.
This dish is a colourful, nutritious, and flavourful stir-fry that’s easy to whip up in minutes! 🍽️🔥
To find tips on seasoning and cleaning our hand hammered wok, visit FAQ.
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