Mushroom Veges Stir-Fry Recipe
This is an easy-to-master recipe for you, in it juicy mushrooms and vegetables can really satisfy your stomach.
Prep time: 20 minutes
Cook time: 5 minutes
Utensils:
Pot, wok, bowl, plate.
Serves 2
Ingredients:
10 dried black mushroom
2 stalks green vegetable
2 slices ginger root
1 tbsp. chopped scallion
1 tbsp. oyster sauce
1 tbsp. rice wine, or dry sherry
1 tbsp. cornstarch, mixed with 4 tbsps. water
2 tbsps. vegetable oil for stir-frying
Directions:
1. Soften the black mushrooms by soaking in warm water for about 20 minutes, then trim off the stems, and cut into thin strips.
2. Bring a large pot of water to a boil, in it blanch the sliced mushrooms and vegetables for about 1 minute, then drain well in a colander and set aside for later use.
3. Preheat a wok over medium high heat for about 30 seconds before adding 2 tbsps. oil, then swirl the oil around the wok until hot, saute ginger and scallion briefly until aromatic, which will take about 30 seconds, do not brown.
4. Add and stir fry mushrooms in the same wok.
5. Add back the blanched vegetable, swirl into 1 tbsp. rice wine, 1 tbsp. oyster sauce, and the cornstarch water mixture, stir briefly to mix everything together.
6. In the last minute of cooking, season with salt as you would, mix everything well, serve.
Nutritional information:
Servings per recipe: 2
Amount per serving:
| Protein: 6.5 g |
| Total fat: 0.55 g |
| Carbohydrate: 7.5 g |
| Calories: 59.5 kcal |
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