Oyster Sauce, Mushroom, Kale
By LeliaNicolas
You can have anything, but you can't have disease; you can have nothing, but you can't have health. There are many ways to be healthy. Those with money should eat supplements, and those with time should exercise more... In fact, what can really supplement is food supplements. For example, the dishes we usually eat should be healthier as possible. The combination of meat and vegetables should be reasonable. Eat more dishes with high nutritional value and can improve human immunity. Moreover, when we make some dishes with high nutritional value, we should try to put less unnecessary seasonings and not choose complicated cooking methods. Because the simpler the cooking method, the less nutrient loss will be achieved, and the various nutrient elements can be better retained. Today, Jing Chef recommends to everyone a green vegetable with high nutritional value-oyster sauce, mushroom and kale. I hope everyone likes it too!
Recipe Recommendations
- kale appropriate amount
- flower mushroom or appropriate amount of mushrooms
- oyster sauce appropriate amount
- pork or beef in moderation
- starch appropriate amount
- soy sauce appropriate amount
- pepper appropriate amount
- Jiang appropriate amount
- refined salt appropriate amount
- salt appropriate amount
- chicken essence appropriate amount
- edible oil appropriate amount
- salty and fresh
- fried
- ten minutes
- senior
Steps for Oyster Sauce, Mushroom, Kale
1
Pick the cabbage leaves by hand to a length of about 2 inches;
2
Keep a thick pole (kale stem), as shown in Figure 2;
3
Wash the kale and cut off a small part of the top of the thick pole (the stem of the kale);
4
Cut the thick pole (stem of kale) into small pieces with an oblique knife;
5
Soak mushrooms in advance;
6
Wash the mushroom, remove the stalks, and cut it into slices;
7
Slice pork, add appropriate amount of starch and soy sauce, stir well and marinate for ten minutes;
8
Mix sauce: Add appropriate amount of water, starch, oyster sauce, soy sauce, pepper, refined salt, and chicken essence to a bowl and stir well.
9
Heat the oil in a hot pan, first add the thick slices of kale and stir-fry for about 40 seconds;
10
Pour in the kale leaves and stir-fry;
11
Add a little bit of water while stir-frying, so that the stir-fried kale will remain beautiful (bright green) and taste good (crisp). Then take out the stir-fried kale and serve on a plate;
12
Heat the oil in the pan, add ginger slices and saute until fragrant;
13
Add the meat slices and stir quickly;
14
Then pour in the mushroom slices to make it fragrant;
15
Pour in the sauce and stir-fry well, change to medium heat, cover the lid and simmer for a while until the sauce is finished;(Note that this dish does not need to dry the sauce too dry)
16
Spread the stir-fried pork slices of mushroom in oyster sauce evenly on top of the kale.
17
[Nutritional Value]: Kale is rich in vitamins A, C, calcium, protein, fat and vegetable carbohydrates; it is very helpful for gastrointestinal fever, staying up late for insomnia, rising hypothermia, or gum swelling and bleeding caused by lack of vitamin C. It can also reduce cholesterol, soften blood vessels, prevent heart disease, and prevent cancer. I don't need to introduce more fungi. They can effectively improve people's immunity and have anti-cancer effects. When the two are fried together, they have rich nutritional value and are also delicious!
18
Flower mushrooms are rich in protein, amino acids, fat, crude fiber and vitamins 1, B2, C, niacin, calcium, phosphorus, iron, etc. Among its proteins are albumin, gluten, gliadin, amino acids, etc., which have always been used by our people as supplements to prolong life. It has the effects of regulating human metabolism, helping digestion, lowering blood pressure, reducing cholesterol, preventing liver cirrhosis, eliminating gallstones, and preventing and treating rickets. She is known as the "Queen of Plants". According to chemical analysis, its water content is one-half of that of ordinary shiitake mushrooms, and its amino acid content is 3 - 4 times higher. It has an excellent taste. It is crispy and tender than ordinary shiitake mushrooms, and has a more delicious taste. It is fragrant and nutritious. Cooking raw materials and healthy food are also a wonderful medicine for treating diseases.Oyster Sauce, Mushroom, Kale Make Tips
[Jing Chu's Helpful Tips]: 1. When selecting Chinese kale, choose stalks that are straight, of medium thickness, and free of yellow leaves. Before cooking, peel off the old roots and skin at the bottom to ensure the finished dish is crisp and tender. 2. Add a small amount of water while stir-frying the kale; this keeps it looking fresh and green while ensuring a crisp texture. 3. Both oyster sauce and light soy sauce are salty, so use them in moderation to avoid overpowering the natural sweetness of the kale. (Oyster sauce is a specialty condiment from Guangdong, processed and extracted from fresh oysters. It is nutritious and serves as a dipping sauce in addition to being used for cooking.) 4. Do not soak shiitake mushrooms in warm water before use, as this will ruin their texture.