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Stir fry sugar snap with garlic and ginger

Stir fry sugar snap with garlic and ginger

A quick to prepare stir fry vegetables. Hey it is VEGAN again, but I am sure most normal people would love it.

As sugar snap peas are in season, let’s cook it.



  1. 3 to 4 slices of ginger
  2. one clove of garlic, sliced or cushed and one small carrot, cut into small bits
  3. a handful of mushroom (I used the small chinese black fungus, soaked in cold water for 30 mins then rinsed, cleaned and dried)
  4. 150g of sugar snap peas, remove the strings at both ends
  5. 10ml of vegetable oil
  6. pinch of salt, 1/8 teaspoon of coconut sugar and 1/8 teaspoon of white pepper
  7. 10ml of cooking wine
  8. 10ml of light soy sauce


  • heat the 10ml oil in the wok/pan for a few seconds then add the ginger and garlic (using medium high heat)
  • after a short moment add the carrot, peas.
  • then add the cooking wine and cook for a minute or so
  • add the mushroom, then the salt and pepper
  • cook for a couple of minutes
  • trun off the heat, add the sugar and soy

Note: keep stirring gently until done


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