Sautéed Codfish with Black Garlic and Sugar Snap Peas
What You Will Need
Ingredients
- Codfish 200g
- Sugar snap peas 100g (Cut into sections)
- Cordyceps flower 30g
- Black garlic slices 15g
Marinade
- Lee Kum Kee Premium Mushroom Powder ½ tsp.
- Lee Kum Kee Pure Ground Fragrant Sesame Oil ¼ tsp.
- A pinch of Lee Kum Kee White Peppercorn Powder
- Cornstarch 1 tsp.
Seasoning
- Lee Kum Kee Premium Mushroom Powder 1½ tsp.
- Lee Kum Kee Salt Reduced Oyster Sauce ½ tsp
- Lee Kum Kee Pure Ground Fragrant Sesame Oil ½ tsp.
- Water 2 Tbsp.
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.
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