Stir-Fried Snow Peas and Tofu

Preparation info
  • Makes


    servings as a main dish
    • Difficulty


Appears in

By Linda Anusasananan

Published 2012

  • About

I love the mix of textures in this uncomplicated vegetarian Stir-fry—crisp edible-pod peas, lightly fried tofu, and crunchy black fungus. A light sauce ties the elements together.



  • cup chicken broth, homemade or purchased, or vegetable broth
  • 2 tablespoons Chinese rice wine


For the Sauce

In a small bowl, mix the broth, wine, cornstarch, salt, and white pepper.

For the Stir-fry

  1. Rinse the fungus and place in a medium bowl. Cover with hot water and soak until soft, 15 to 20 minutes. Rinse well and squeeze excess moisture out of the fungus. Pinch out and