stir-fried mushrooms and peas
I saw that peas were already on the market that day. Although they were a little more expensive, they were nutritious and looked good and delicious with various vegetables, so I bought some for home. In the past, peas were mostly fried with eggs and tomatoes. I learned this from my colleagues. This time, I found that there were still a few mushrooms left over from the soup made the day before yesterday, so I put them in and stir-fried them together.
Recipe Recommendations
Steps for stir-fried mushrooms and peas
1
Grip the peas and wash them. Wash the mushrooms and tear them into small flowers.
2
Beat the eggs, wash the tomatoes and cut them into pieces.
3
Scramble the eggs first and serve them out for later use.
4
Add oil in a wok and heat it, add minced ginger and garlic, saute until fragrant, add peas and mushrooms, stir fry.
5
Stir fry until medium cooked and add the scrambled eggs.
6
Finally, add the tomatoes and stir-fry them until done, add pepper and salt to taste, and remove from the pan.stir-fried mushrooms and peas Make Tips
1. Putting more oil when scrambling eggs will make the scrambled eggs more fluffy. 2. Because there are eggs in the dishes, there is no need to put MSG and other things. 3. If you add tomatoes, you don't need to add soy sauce. The juice of the tomatoes is equivalent to soy sauce. I learned this trick from my mother-in-law.