Name: Stir-fry with Mushrooms and Seasonal Vegetables
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 100g Fungus (water hair); 80g Tricholoma; 80g Crab Mushroom; 100g Okra; 80g Snow peas; 50g carrot; 10g Cooking oil; 5g garlic; 5g Ginger juice; 200g Plain Water; 20g starch; Some salt

Stir-fry with Mushrooms and Seasonal Vegetables

1. Prepare the ingredients needed for cleaning;

2. Add appropriate amount of water and salt to the pot and bring to a boil;

3. Put snow peas in boiling water and blanch until 7 is mature, remove and control the water;

4. Continue to blanch the okra in water until it is 7 mature, and remove the water to control it;

5. Cut the tricholoma into thick slices and set aside;

6. Cut the okra into oblique pieces and slice the carrots, and set aside;

7. Mix 100 grams of water, corn starch and minced garlic evenly, make gorgon juice, set aside;

8. Add cooking oil to the pot;

9. Pour the water-fat fungus, mushrooms, crab-flavored mushrooms and carrot slices into the pot and stir fry at the same time;

10. Continue to add ginger juice, about 100 grams of water and appropriate amount of salt, and fry until the mushrooms are basically mature;

11. Pour blanched okra and snow peas into a pot and stir fry until fully cooked;

12. Add the mixed water starch garlic froth juice, stir-fry for 1 minute on high heat to collect the juice.

Tips:
1. In addition to the ingredients listed in the recipe, adding an appropriate amount of white fungus and white jade mushroom is also a good choice;
2. When blanching vegetables, the okra will have mucus, so it should be placed in the back;
3. The highlight of this dish is the light and salty taste. Don't add soy sauce condiments, the mushrooms are delicious enough;
4. Add starch juice according to the amount of juice, don't pour it all at once, just wrap it in a thin layer.