材料：
蜜豆120克
木耳20克
馬蹄3粒
鮮冬菇3粒
薑1片
蒜頭1粒
葱2條
調味：
鹽少許
糖少許
蠔油1茶匙
紹酒1茶匙
做法：
1.
木耳浸水。蜜豆撕硬邊。鮮菇切片 。蒜頭和葱切碎，切薑米。馬蹄去頭尾，削皮，切片。
2.
水滾加鹽和糖，木耳和蜜豆分別汆水，撈起。燒熱油，爆香蒜、薑和葱，加鮮菇片、木耳和蜜豆炒勻。加入鹽、糖 、蠔油和紹酒炒勻。

Sauteed snap peas with black fungus and Chinese water chestnut
Ingredients:
Snap peas 120g
Black fungus 20g
Chinese water-chestnut 3pcs
Shiitake mushroom 3 pcs
Ginger 1 slice
Garlic 1 clove
Green onion 2 pcs
Seasoning:
Salt Little
Sugar Little
Oyster sauce 1 teaspoon
Shao Xing wine 1 teaspoon
Steps:
1.
Soak black fungus with water. Tear the hard part of snap peas. Cut shiitake mushroom in slices. Shred garlic and ginger. Shred green onion. Cut two sides of Chinese water-chestnut, peel the skin and cut in slices.
2.
Season boiling water with salt and sugar, cook black fungus and snap peas separately. Heat the oil, pan fry garlic, ginger and green onion. Put in shiitake mushroom, black fungus and snap peas. Season with salt, sugar, oyster sauce and Shao Xing wine. Stir fry and mix well.