Teriyaki King Pleurotus-rosemary

Name: Teriyaki King Pleurotus-rosemary
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 2 pcs Pleurotus eryngii; 2 pcs green pepper; 1 tablespoon ginger; 1 tablespoon Soy sauce; 1 tablespoon Sugar; 1 tablespoon Crushed Nori

by Rosemary

4.6 (1)

Favorite

3

Difficulty

Easy

Time

30m

Serving

2

If you are a vegetarian, then you must try this teriyaki Pleurotus eryngii. This dish is not only rich in vitamins and fiber, but also a great taste. A bite of the thick fleshy Pleurotus eryngii is creamy and creamy. The taste, the juice that overflows between your lips and teeth, makes you feel satisfied even if you don't eat meat!

Ingredients

2 pcs Pleurotus Eryngii
2 pcs Green Pepper
1 tablespoon Ginger

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1 tablespoon Soy Sauce

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1 tablespoon Sugar

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1 tablespoon Crushed Nori

Teriyaki King Pleurotus-rosemary

1. Pleurotus eryngii, green pepper, ginger, light soy sauce, sugar, seaweed crushed preparation

2. Remove the stalks and cut the green peppers in half, remove the tendons and seeds

3. Cut green peppers

4. Minced ginger

5. Pleurotus eryngii cut into pieces with a hob

6. After the pot is heated, pour in a little oil, pour in the ginger and stir fragrant

7. Then pour in the eryngii mushrooms and stir fry until the moisture comes out and the moisture evaporates

8. Pour the green peppers and stir fry

9. Pour in the light soy sauce and continue to fry until there is only a little thick juice

10. Pour in sugar and stir fry evenly

11. Prepare shredded seaweed in a snack dish, and get the plump teriyaki eryngii mushrooms out of the pot!

Tips:
1. Pleurotus eryngii needs to be dried and moisturized to be delicious~
2. The crushed seaweed can be poured into the pot and mixed before serving, or it can be added when it is eaten. Choose according to personal taste and preference~
3. Pleurotus eryngii is relatively oil-absorbing, and it will be a bit dry when it starts to fry. Don't heat it too much, it will release moisture after frying!
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