Directions

To Cook

1. Soak the shiitake mushrooms, black fungus and glass noodles until soft.
2. Peel and slice the carrot. Wash and peel the snow peas. Wash and cut the Chinese cabbage into bite size pieces.
3. Heat oil in a pan, add garlic, soya bean paste and fermented beancurd and cook for 1 min. Add the softened shiitake mushrooms, black fungus, button mushrooms, carrot and red dates into the pan, and cook for 2 mins, turning occasionally.
4. Add the stir-fry vegetarian sauce, sesame oil and soya sauce.
5. Then add the bamboo shoots, chestnuts, fried bean curd and corn spears to the pan turning occasionally for another 2 mins.
6. Finally, add the white pepper and softened glass noodles into the pan. add the snow peas and continue turning the vegetables for another minute.
7. Lastly add soya sauce to taste.