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An aid to digestion: Sauteed Shiitake mushroom with peas, diced carrot and pepper

2018-11-12 15:57:21

Ingredients:
Half a carrot
6 dried Shiitake mushrooms
60g peas
1 green and red pepper
A handful of minced garlic
Condiments: Salt, soy sauce and starch

Cooking procedures:
1. Soak Shiitake mushrooms in water till soft, then roughly slice up.
2. Go blanching of peas and remove into a bowl of cold water.
3. Remove the peel of carrot, go seed of the red and green pepper and then respectively dice up and chop up.
4. In a bowl, add a spoonful of starch, combine with moderate amount of water, mix evenly and set aside.
5. Heat a drizzle of oil in a wok, once hot, add minced garlic and stir-fry till fragrant, then drop in diced carrot, Shiitake slices, peas and frequently toss about for several minutes.
6. Combine with chopped red and green pepper, sprinkle with half a spoonful of soy sauce and stir well.
7. Finally pour in the mixture of water and starch, additionally season with a dash of salt and fry till evaporated.
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