- 4 green pepper
- 2 abalone mushroom
- 5 garlic clove
- light soy sauce
- dark soy sauce
- Jalapeno is the best pepper for these dishes. This kind of pepper is not only spicy enough but also has very strong chili flavor.
- Don’t cut the garlic too small, or so it will be burnt when stir-fry.
- Add a small amount of salt when frying green pepper. It can make green pepper taste softer.
- Abalone mushroom is very oil absorbent. Put more oil to cook so that it won’t stick to the pot.
- You can adjust the ingredients based on your preferences.
Cut green peppers into strips or slices.
Wash the mushrooms and cut them into thin strips (or slices, depending on your taste). Cut into strips to taste better.
Pat garlic cloves lightly, peel and dice (do not mince garlic)
Add cooking oil to the hot pot (the amount should be slightly more than you would normally use because the mushroom is an oil-absorbing ingredient).
When the oil is hot, add the chopped garlic. Stir-fry until you can smell garlic fragrant.
Add chopped green pepper shreds and 1 teaspoon salt.
Cook green pepper for 1 minute. Add the abalone mushrooms and stir-fry. Add salt and a little dark soy sauce.
Cook until green pepper and abalone mushrooms almost done, add 1 tablespoon of chicken powder and stir-fry.