Stir Fry Mushroom and Mangetout |冬菇炒荷兰豆

So tasty, you get the natural umami, smoky, earthy flavours from the mushrooms and sweetness from the mangetout. For this recipe, I like the mangetout tender with a bit of crunch. We have stir fry mushroom and mangetout every Chinese New Year as we have vegetarian for breakfast on the first day. Nowadays, I cook this dish very often as it is super tasty and easy!


  • 4 large dried chinese mushrooms 冬菇 4粒
  • 200-220 grams mangetout 荷兰豆 200-220克
  • Water 40ml 清水 40毫升
  • Cornstarch mixture – 3/4 teaspoon cornstarch 玉米淀粉 3/4茶匙, 20ml water 清水20毫升
  • Salt to taste approximately 1/2 teaspoon 盐 1/2茶匙
  • 40 ml vegetable oil 菜油 40毫升


  1. Soak mushrooms for 4 hours or until soft
  2. Cut the mushrooms into thick slices. Set aside for frying
  3. Wash mangetout and remove strings. Set aside for frying
  4. Prepare cornstarch mixture. Mix the cornstarch into the water
  5. Heat up wok at high heat
  6. Pour in vegetable oil
  7. Add mushrooms. Toss a few times
  8. Add mangetout. Toss a few times
  9. Add water.
  10. Cover wok 1-2 minutes. Reduce to medium heat while wok is covered. If you want crunchier mangetout, recommend to cover wok less than 2 minutes
  11. Add salt to taste
  12. Add cornstarch mixture. Mix the cornstarch mixture again just before adding in.
  13. Increase to high heat.
  14. Continue frying until mangetout is tender but has crunch.

Full recipe video for Stir Fry Mushroom and Mangetout |冬菇炒荷兰豆: