Ingredients:
A pack of White beech and Brown Shimeji mushroom
1 tomato
A quarter portion of wax gourd (Benincasa hispida)
A handful of spinach
Condiments: Salt and chicken powder
Steps:
1. Remove the root of White beech and Brown Shimeji mushroom, break mushrooms into individuals and rinse off.
2. Rinse the tomato, then coarsely slice up. Peel the wax gourd and thickly cut into slices.
3. In a wok, add a spoonful of oil, when hot, drop in all ingredients and frequently stir for 3-5 minutes.
4. Remove all ingredients into a saucepan filled with water, after bringing into a boil, turn off the heat and sprinkle with a pinch of salt and chicken powder. Enjoy.