Mushroom Stir-Fry with Cucumber and Carrot | Best Vegan Recipe
It has a strong fragrance and rich nutrition
Servings: 4
Calories: 400kcal
Ingredients
- 150 g white beech mushroom
- 150 g hypsizygus marmoreus (Shimeji Mushroom)
- half cucumber
- half carrot
- appropriate oil and salt
- 1 tablespoon sesame oil
- 1 green onion
- 2 slices of ginger
- 2 cloves garlic
- 1 tablespoon oyster sauce
- 1 tablespoon light soy sauce
- 1 teaspoon of sugar
- half tablespoon of starch
Instructions
- Prepare mushrooms.
- Cut cucumber and carrot into slices, chopped green onions, minced ginger, and sliced garlic. Prepare half a bowl of water, add light soy sauce, oyster sauce, sugar, starch, mix well and set aside.
- Add water to the pot and bring to a boil, until two types of mushrooms are cooked and softened. Then take them out of the pot.
- Add oil to the pan and heat, add green onion, minced ginger, garlic slices until fragrant. Add carrots and stir-fry until the color becomes dark red.
- Pour mushrooms and stir-fry for about 1 minute.
- Pour the cucumber slices, pour the prepared sauce, and heat until the soup becomes thick. Finally, add sesame oil, stir-fry evenly, turn off the heat, and enjoy.
Notes
For those who have experience in cooking, they know that mushrooms are very easy to absorb water. But if you simply stir-fried the mushrooms, it is not delicious, there will always be a very bad taste, so many people will choose to parboil the mushrooms before cooking, to remove the odor of the mushrooms, so the taste will be more pure a little. However. It should be noted that the to scald mushrooms should not be too long, about 1 minute is enough.