12 pecs water chestnut, 300g fresh bean curd sheets, 100g sweet peas, 2 pecs black fungus, 2 tsp olive oil, Pinch of salt

1. Soak black fungus in boiling hot water for one hour, wash & cut into strips
2. Wash and skin water chestnuts and cut into cubes
3. Cut bean curd skin into sections
4. Stir fry black fungus in olive oil, add chestnuts and fresh bean curd sheets
5. Add sweet peas and stir fry for a few minutes,
6. Add seasoning and serve