Stir-fry Black Fungus with Diced Vegetables, Honey Bean & Macadamia

by Rachel Lim @ 02 Oct 2015

200ml water
1 tsp chicken stock
½ tsp salt
100g celery, sliced
60g honey beans, sliced
10 black fungus, cut
1 (each) red bell and green bell pepper,diced

1 garlic clove, peeled and minced
10g Chinese wolfberries
½ tsp oyster sauce
½ tsp cornstarch solution
30g macadamia, roasted

Heat 200ml water in a saucepan over a medium heat to a boil. Add in the chicken stock and salt and blanch the sliced celery, honey beans and cut black fungus, diced red and green bell peppers, for about 2minutes. Drain well and set aside. Heat a greased wok over a medium heat and sauté the minced garlic until fragrant. Return the the blanched vegetables into the wok. Add in the Chinese wolfberries and toss well. Add in the oyster sauce and cornstarch solution and stir-fry until sauce has slightly thickened. Ladle the stir-fried black fungus with diced vegetables and honey beans onto a serving dish and garnish with roasted macadamia. Serves 4

*This recipe can be found in January-February 2015 Issue.

Stir-fry Black Fungus with Diced Vegetables, Honey Bean & Macadamia

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