Mushrooms and Baby Corn

Mushrooms and Baby Corn

by Silence

5.0 (1)
Favorite
2

Difficulty

Easy

Time

20m

Serving

2

Ever since I was a child, I like to eat bamboo shoots. It was the first time I ate this dish in a small restaurant. Since then, it has become a classic on my family table. Shiitake mushrooms are already very fragrant when used in the dish, and coupled with the oil-consuming umami flavor, it is easy to create a mouth-watering delicious vegetarian dish. "

Ingredients

Mushrooms and Baby Corn

1. Wash the shiitake mushrooms in advance and soak them in warm water. Cut the shiitake mushrooms into small pieces, and cut the baby corn into sections

Mushrooms and Baby Corn recipe

2. Heat oil in a wok and fry the chopped green onions

Mushrooms and Baby Corn recipe

3. Add shiitake mushrooms and stir-fry evenly

Mushrooms and Baby Corn recipe

4. Add the baby corn and stir fry evenly

Mushrooms and Baby Corn recipe

5. Add appropriate amount of water for soaking shiitake mushrooms, stir fry, cover and simmer for a while

Mushrooms and Baby Corn recipe

6. Add oil and a little sugar when the soup is almost dry, add some salt according to personal taste, and stir-fry evenly

Mushrooms and Baby Corn recipe

7. Hook in a little water starch, so that the broth wraps the corn shoots and mushrooms and it can be out of the pot

Mushrooms and Baby Corn recipe

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