- 100g asparagus lettuce
- 100g carrots
- 100g potatoes
- 50g beech mushrooms
- 50g black fungus
- sliced ginger
- 10g soy sauce
- 10g sugar
- white pepper
- sesame oil
2. Do not blanch for a long time, otherwise, it results in the loss of nutrients and vitamins.
Wash beech mushroom and black fungus. Blanch in boiling water. Set aside.
Peel asparagus lettuce, carrots, and potatoes. Dice into small pieces and soak in the brine for 10 minutes. Drain and set aside.
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.
Add soy sauce, salt, white sugar and white pepper powder for seasoning.
Use another bowl, mix cornstarch and water. Pour into the pot and cook until thickens.
Sprinkle with sesame oil before serving.