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  • Sautéed Codfish with Black Garlic and Sugar Snap Peas

Sautéed Codfish with Black Garlic and Sugar Snap Peas

  • Difficulty
  • Serves
  • Preparation

    10mins

  • Cooking

    15mins

What You Will Need

Made with
Lee Kum Kee products

How to make it

Defroze the codfish, remove the pin bones and cut into small pieces. Marinate, mix well and set aside.
Bring a pot of hot water to boil. Blanch the sugar snap peas and cordyceps flowers. Set aside.
Heat the wok with oil, add codfish and pan-fry over low heat until golden. Add sugar snap peas and cordyceps flowers and stir-fry well. Add seasoning, stir-fry until the sauce is reduced. 
Add black garlic slices and stir-fry well. Serve.