Simple Way to Make Tasty Wood fungi stir fry (soak 4h, pre 5m, cook 5m)

Hello everybody, I hope you are having an amazing day. Today I’m gonna show you how to prepare a special dish, Wood fungi stir fry (soak 4h, pre 5m, cook 5m). This is one of my favourite food recipe, this time i’am gonna make it a little bit tasty. This will be really delicious.

Wood fungi stir fry (soak 4h, pre 5m, cook 5m) Recipe. This capsicum and dried black wood ear fungus stir fry is quick and easy to make, and perfect for busy Pls dont forget to soak the dried black wood ear fungus before cooking. Please do try out this easy recipe at home and enjoy your meal with your loved ones and happy cooking.😉😊.

You can cook Wood fungi stir fry (soak 4h, pre 5m, cook 5m) using 7 ingredients and 2 steps. Here is how you achieve that.

Ingredients of Wood fungi stir fry (soak 4h, pre 5m, cook 5m)

1. Take of toufu half piece.
2. Make ready of any rice noodle 1 small bunch - soaked with hot water.
3. It’s of wood fungi soaked overnight or over 4 hours, about 12g.
4. You need to taste of salt.
5. Prepare of garlic graded.
6. You need 1 tsp of soy sauce.
7. You need of oil 1tsp to fry.

The deep design of the pans mean you can push foods up the sides, while the bottom gets extremely hot.When cooking, use as high a heat as possible for the best results.A stir-fry pan or wok with a lid helps speed up the cooking process.If plain stir-fry is the least known stir-fry variation in America, then moist stir-fry is the best known.

Wood fungi stir fry (soak 4h, pre 5m, cook 5m) instructions

1. Prepare all ingredients, and then oil the pan till it is hot, put to garlic.
2. Then stir everything together, drizzle with soy sauce, about 5 min, done..

This mushroom is rarely available in India and is good for its medicinal properties like low in fat,zero cholesterol,etc.A wide variety of stir fry cookware options are available to you, such as material, feature, and pans type.Stir-fry and wok pans cook food in a specific way.

The gooey, tasteless sauces in "Chop Suey" and Moo Goo Gai Pan found in so many Chinese-American restaurants all rely on this technique.Whoever created these recipes obviously had a special affinity.The soaking process removes the troublesome starch on the outside of the potato, which will help the fries achieve the perfect crispness.Last Sunday, for instance, I peeled and sliced the potatoes before church and let them soak while we were gone so they'd be ready to cook up when we got home.Black fungus is an edible mushroom common in Chinese dishes.