Grilled Choy Sum with Shiitake Mushrooms
by English-English recipes
Favorite
Difficulty
Normal
Time
1h
Serving
2
1. Wash the vegetables, soak the dried shiitake mushrooms in water in advance, wash the green onion and mince.
2. Cut off the roots of the shiitake mushrooms, put them in a bowl, add green onions and minced ginger, and pour them into the chicken broth. Steam them in a basket for 20 minutes and take them out. Drain and set aside.
3. Bring to a boil, add salt and refine oil. Put the vegetables into a boil and drain.
4. Add oil to the wok to heat up, add green onions and minced ginger to fragrant, and adjust the salt. Stir-fry the monosodium glutamate and the cabbage heart until they break out of the pot.
5. Add oil to the net pot, stir-fry the green onions and minced ginger, add oyster sauce, dark soy sauce, white sugar, chicken broth, and Shao wine, put the mushrooms on a high heat and turn to a low fire to taste, thicken with starch, and pour in sesame oil.
6. Take out the pan and serve.
Tips:When the vegetables are blanched, the water should be boiled to ensure that the vegetables are crisp and tender.
Shiitake mushrooms should be simmered thoroughly, not too salty.
