Clear honey will do, how darker the better.
1 create the enamel by waving along the stock, honey and soy sauce in a bowl and set aside. Make the sauce by waving along the stock, soy sauce, honey, vinegar, cooking wine or sherry and the maize starch in a bowl of rice and set aside as well as.
2 place 1 tablespoon oil in a large skillet or wok over high heat. When the oil is glistening and a bead of water under a second evaporated add the mushrooms and throwing. The mushrooms to cook for a few minutes until they begin to squeal and give their water (you see their water in the pan) allow. Add them when the enamel. Allow the glaze to the boil, stirring occasionally, about 5-6 minutes. When barely more fluid continues to take the mushrooms of fire and set them aside in a bowl. There may be bits of caramelized sugar on the side of the pan, don't fret about it.
3 reduce the heat to medium and add the remaining 2 tablespoons of oil. Add the garlic, ginger, and peppers and cook until fragrant, about 30 seconds. Add the snow peas and green onions and mix for about 30 seconds.
4 Increase heat to high. Add the sauce and let the mixture to the boil. Will significantly the sauce thicker. Re-add the mushrooms to the mixture and cook for approximately 20 seconds. Take from the fire. Serve over rice and garnish with sesame seeds if used.
Return: For 4 persons.
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