Ingredients
- 100g asparagus lettuce
- 100g carrots
- 100g potatoes
- 50g beech mushrooms
- 50g black fungus
- onions
- sliced ginger
seasoning
- 10g soy sauce
- 10g sugar
- salt
- white pepper
- sesame oil
- cornstarch
Directions
Tips:
1. Soak lettuce, carrot, and potato in salt water (brine) can remove their peculiar smell. Also, it makes these vegetable ingredients crispy taste.
2. Do not blanch for a long time, otherwise, it results in the loss of nutrients and vitamins.
Steps
1 Done | Wash beech mushroom and black fungus. Blanch in boiling water. Set aside. |
2 Done | Peel asparagus lettuce, carrots, and potatoes. Dice into small pieces and soak in the brine for 10 minutes. Drain and set aside. |
3 Done | Add oil and preheat the pot. Fry green onions, ginger slice until fragrant. Add asparagus lettuce to stir-fry until medium done. Then add beech mushroom, black fungus and a little amount of water to saute. |
4 Done | Add soy sauce, salt, white sugar and white pepper powder for seasoning. |
5 Done | Use another bowl, mix cornstarch and water. Pour into the pot and cook until thickens. |
6 Done | Sprinkle with sesame oil before serving. |
