In Chinese food cooking, Snow peas and bacon was normally made as side dish for stir fry recipes. The heavy flavor goes smoothly with light sweet taste of snow peas, only the color can make me mouthwatering already!
- 3 1/2 oz. snow peas
- 3 1/2 oz bacon
- 1 tomato
- 8 Chinese dried mushrooms
- 1 1/2 oz. Chinese yam
- 1/2 tsp salt
- 2 tsp light soy sauce
- 1/2 tsp sugar
- 1 tsp Chinese cooking wine/dry sherry
- 1 1/2 tbsp vegetable, canola oil for frying
- Pinch of pepper powder for taste
- Trim the ends and rinse the snow peas, drain thoroughly.
- Peel Chinese yam, cut diagonally into thin strips, soaked in salty water before use.
- Soften the dried mushrooms by soaking in hot water for 20 to 30 minutes.
- Rinse and peel tomato, cut diagonally into wedges. Set aside (soak tomato in hot water for a while, help you peel the skin)
- Rinse and cut the bacon across the grain into thin pieces, about 1 inch-long.
- In a big sauce pan, add enough water to cover vegetables, add 1/5 tsp salt and 5 drops canola oil, blanch snow peas, Chinese yam and mushroom for 1-2 minutes until almost done. Remove and drain.
- Heat cooking oil to medium high at high heat in preheated wok, add tomato, stir fry for a while until softened.
- Add bacon and mushrooms, stir fry constantly until well combined.
- Mix in soy sauce, sugar and Chinese cooking wine, drizzle a bit of water into the wok, if the sauce is too thick.
- Stir until all ingredients are completely blended, about 2-3 minutes.
- Combine together snow peas and Chinese yam, whisk around for 2 more minutes.
- Stir in the salt and pepper powder, transfer and serve hot with rice noodles or cooked rice.