Stir-Fried Sichuan Vegetable with Mushroom, Carrot and Black Fungus Recipe | Yummly
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Stir-fried Sichuan Vegetable With Mushroom, Carrot and Black Fungus

MY WHITE KITCHEN
7Ingredients
30Minutes
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Stir-fried Sichuan Vegetable With Mushroom, Carrot and Black Fungus
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Ingredients

US|METRIC
4 SERVINGS
  • 4 cloves garlic (chopped)
  • 1 preserved vegetable (sichuan, soaked in water for 1 hour to reduce saltiness, shredded thinly)
  • 1/2 carrot (shredded thinly)
  • 4 mushroom (dried chinese, soaked in water, sliced thinly)
  • 4 black fungus (dried, soaked in water, sliced thinly)
  • 5 Tbsp. water
  • 1 Tbsp. light soya sauce
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