Ingredients:
2 tomatoes
80g Brown Shimeji mushrooms (Crab mushrooms)
A handful of chopped shallot
Condiments: Salt and tomato ketchup
Let’s get started:
1. Rinse tomatoes under running water, then cut into chunks. Cut the bottom portion of Brown Shimeji mushroom, rinse off and then drain off excess moisture.
2. In a wok, add oil, drop in chopped shallot and fry till fragrant, then invite tomato chunks and frequently toss on high flame till thick.
3. Fill in water, blend with a suspicion of tomato ketchup and then bring into a boil. After that, combine with Brown Shimeji mushrooms and go on the heat for at least 3 minutes.
4. Before serving, sprinkle with a pinch of salt to season.