125 g Dried mushrooms, soaked
90 g Chicken fat
5 slices Snow peas, stringed
1/2 Carrots, sliced and parboiled
1/4 Ginger, thinly sliced
1 tablespoon Cornstarch, blended with 2 tablespoons water
2 tablespoons Oil, for cooking

Seasoning :
250 ml Chicken stock
1 1/2 tablespoons Oyster sauce
1 teaspoon Sugar
1/4 teaspoon MSG (optional)
1/2 teaspoon Salt
1/4 teaspoon Sesame oil

Heat 2 tablespoons oil in skillet and fry chicken fat. Sauté mushrooms and ginger for 1 -2 minutes Season with oyster sauce and stir fry for another 2 minutes Pour in stock and bring to boil. Reduce heat and simmer till mushrooms are tender Add snow peas, carrots, sugar, MSG and salt. Stir to mix ingredients thoroughly. Discard chicken fat. Thicken with cornstarch mixture. Stir in sesame oil and dish up. Serve hot.