1. Stir-fry green beans with water and remove them for later use.
2. Cut off the tails of the Shuangpin mushrooms, rinse them and blanch them, remove them and drain them for later use.
3. Put oil in the pot, add the shallots and red pepper to the pot.
4. Pour the green peas and mushrooms and stir fry together.
5. Add oyster sauce and salt for fresh seasoning.
6. Add appropriate amount of water and cook for a minute or two to make the green beans plump and not dry and shrunk.
7. Finally, pour in starch water to thicken and stir fry for a few times to get out of the pot.
Tips:No difficulty. The oyster sauce itself is salty, so pay attention to the amount when adding salt; the mushroom itself has a certain umami flavor, so there is no need to add chicken essence and MSG.
