Pleurotus Eryngii in Oyster Sauce

Pleurotus Eryngii in Oyster Sauce

by Wind chimes 0920

4.7 (1)
Favorite
2

Difficulty

Easy

Time

15m

Serving

3

Pleurotus eryngii has thick flesh and crisp texture, especially the stalk tissue is dense, firm, and milky. It can be eaten all, and the stalk is more crispy and refreshing than the cap. It is called "Pleurotus ostreatus" and "Dried Scallop Mushroom". "It has a pleasant almond fragrance and taste like abalone, which is deeply loved by people.

Ingredients

Pleurotus Eryngii in Oyster Sauce

1. Prepare the ingredients

Pleurotus Eryngii in Oyster Sauce recipe

2. Pleurotus eryngii, carrots cut into hob pieces, green peppers sliced

Pleurotus Eryngii in Oyster Sauce recipe

3. Pour oil in a pan, heat up, add pleurotus eryngii, carrots, and ginger slices, stir-fry until the pleurotus eryngii is soft

Pleurotus Eryngii in Oyster Sauce recipe

4. Add green peppers and stir fry (you can spray a little water if it's dry)

Pleurotus Eryngii in Oyster Sauce recipe

5. Pour in oyster sauce

Pleurotus Eryngii in Oyster Sauce recipe

6. Add salt and stir fry evenly

Pleurotus Eryngii in Oyster Sauce recipe

7. Just collect the water from the pot over high heat

Pleurotus Eryngii in Oyster Sauce recipe

8.

Pleurotus Eryngii in Oyster Sauce recipe

9.

Pleurotus Eryngii in Oyster Sauce recipe

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