Stir-Fried Bell Peppers With Black Fungus

• 1 3/4 ounces black fungus soaked
• 7 1/4 tablespoons carrot
• 5 3/8 tablespoons red bell pepper
• 5 3/8 tablespoons yellow bell pepper
• 2 tablespoons onion
• 1 stalk green onion
• 3 tablespoons salad oil
• 1 teaspoon garlic minced
• 1 teaspoon rice wine Jiafan
• 1/4 teaspoon vegetable bouillon
• 1 teaspoon Maggi
• 1/2 teaspoon salt
• 1 teaspoon cornstarch
• 2 tablespoons water

1. Peel carrot and onion. Remove the seeds of bell peppers. Rinse and cut into thin match sticks. Tear the large black fungus into the small pieces. Mix the cornstarch and water in a small bowl. Thinly slice the green onion.
2. Heat a skillet with oil until hot and stir in minced garlic until aromatic. Add in sliced onions and carrot strips, stirring for about 1 minute, and then black fungus and bell peppers. Drizzle in rice wine, and stir briefly. Season with vegetable bouillon, Maggi and salt. Stir until combined. Thinly thicken the stir-fry with the cornstarch solution. Transfer it to a plate and garnish with the sliced green onions.

black fungus, carrot, red bell pepper, yellow bell pepper, onion, onion, salad oil, garlic, rice wine, vegetable bouillon, maggi, salt, cornstarch, water

Taken from www.yummly.com/recipe/Stir-Fried-Bell-Peppers-With-Black-Fungus-1674251 (may not work)