Method
1.
Shallow-fry the "Dou Bao" with some hot oil in a sauce pan
until fragrant. Remove, rinse under running cool water,
squeeze out it's
moisture and finely shredded.
2. Heat up
sesame oil in the hot wok, sautŽ ginger shreds until
fragrant. Add in mushrooms and black fungus, stir-fry
briskly until aromatic.
Add "Dou Bao" and seasoning, toss
well. Dish up, serve hot.
|
