Mushroom and Vegetable Stir-Fry Recipe

This is an easy recipe for you, juicy mushrooms and vegetables can satisfy your stomach.

Mushroom and vegetable stir-fry recipe

Pot, wok, bowl, plate.

1/2 cup dried black mushroom

2 stalks green vegetable

1 tbsp.Chinese rice wine, or dry sherry

1 tbsp.oyster sauce

1 tbsp.cornstarch, mixed with 4 tbsps.water

1 tbsp.chopped scallion

2 slices ginger

2 tbsps.vegetable oil for stir-frying

1. Soften the black mushrooms by soaking in warm water for about 20 minutes, then cut into thin strips.

2. Bring a large pot of water to a boil, place the sliced mushrooms and vegetables into boiling water, blanch for 1 minute, then drain well in a colander and set aside (P1).

P1

3. Preheat a wok over medium high heat for about 30 seconds, then add 2 tbsps.oil and swirl around the wok until hot, saute ginger and scallion briefly until aromatic, which will take about 30 seconds, do not brown.

4. Add mushrooms back into the wok in which it was cooked, stirring (P2).

P2

5. Put blanched vegetable back into them, swirl into 1 tbsp.Chinese rice wine, 1 tbsp.oyster sauce, and cornstarch water mixture, stir briefly to mix everything together (P3).

P3

6. At last, salt as you would and mix them well, then serve immidiately on a plate (P4).

P4