Stewed mushrooms and vegetables
The ingredients with vegetables are all healthy and the preparation method is simple. The green vegetables absorb the umami flavor of the winter mushroom juice and are more delicious than stir-fried.
Recipe Recommendations
Steps for Stewed mushrooms and vegetables
1
Wash the mushrooms, soak them in cold water to soften, remove the pedicles, wash the small ponds, and cut each in half.2
Take half a bowl of water to soak mushrooms, add a little sugar, salt, soy sauce, and cooking wine to make sauce.3
Heat the oil, saute the garlic until fragrant, pour the chopped small pond vegetables into and stir-fry until they are tender, add a little salt to taste, and place on a plate.4
After the oil is heated, add shredded ginger and saute until fragrant. When putting the soaked mushrooms into the pan, stir fry for a few times. Pour the mixed sauce into the cover and simmer for 5 minutes. Add starch water before taking out of the pan, and place the mushrooms on top of Xiaotang vegetables, then sprinkle with the mushroom juice.Stewed mushrooms and vegetables Make Tips
It is best to select smaller, uniform-sized baby bok choy; they cook quickly, retain their emerald green color better, and are easier to season and arrange on the plate.