Grilled Vegetables with Mushrooms
by English-English recipes
Favorite
Difficulty
Normal
Time
30m
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 scallions and minced ginger, add oyster sauce, dark soy sauce, sugar, chicken broth, and Shao wine.
6. Then put the shiitake mushrooms on a high heat and turn to a low heat to taste, thicken the starch with the sesame oil.
7. Take out the pan and serve.
