I am not a lover of Snow Peas but my husband and son do. In order for me to enjoy this dish too is to add some oyster mushrooms. I am glad that it turns out very tasty. What a good old oyster mushrooms could enhance the dish. It is so easy and in a jiffy you will have a fulfilling dish for lunch or dinner meal.
3 oz Snow Peas, removed the strings and ends
1 pound fried tofu, cut them into bite size
¼ pound oyster mushrooms, sliced if it is too large
4 cloves garlic, peeled and finely minced
4 tablespoons light soy sauce
1 tablespoons cooking white wine
2 teaspoons sesame seed oil
¼ cup chicken broth/water
Ground white pepper to taste
1½ tablespoons canola/vegetable/corn oil
Chopped cilantro for garnish
1 teaspoon cornflour/cornstarch plus 2 teaspoons water, stir to mix well (optional)
In a small bowl, combine light soy sauce, white pepper, chicken broth/water, cooking white wine and sesame seed oil; set aside.
Heat a wok/frying pan with canola/vegetable/corn oil over medium-high heat, swirling to coat the sides. Add garlic and sauté until fragrant. Add snow peas and oyster mushrooms and stir-fry until snow peas are crisp tender (do not overcook).
Add fried tofu and soy sauce mixture. Covered and bring to a boil. Add the cornflour/cornstarch mixture, stirring until the sauce thickened (optional). Turn off heat and transfer to a serving dish or platter. Garnish with cilantro. Serve it with steamed white/brown rice or just simply as it is.