Great taste with rice - Pleurotus eryngii mushrooms and carrots

Overview

It's time to eat king oyster mushrooms recently. In the vegetable market outside the community, king oyster mushrooms cost about 3 yuan a pound, and they are very fresh and attractive. So I often buy it, or stew soup, or stir-fry meat, or braise it with various ingredients like today. It tastes quite good. Paired with a bowl of fragrant rice, eating it is full of satisfaction... The beauty of braised king oyster mushrooms is that the king oyster mushroom absorbs enough of the braised juice, is very flavorful, soft but chewy, and the color looks more attractive than the original white color. Even the green onions and garlic cloves in the dish are full of flavor and have become a favorite delicacy of our family of three!

Ingredients

Steps

The main ingredient, I forgot to take the peppercorns.
Cut the king oyster mushrooms and carrots into pieces of appropriate size using separate knives.
Cut the green onions into sections, slice the ginger, and cut the garlic in half in the middle.
Add appropriate amount of oil to the wok, add onion, ginger and garlic and saute until fragrant.
Add king oyster mushrooms and carrot cubes and stir-fry for two minutes.
Add appropriate amount of braised soy sauce, if you don’t have it, dark soy sauce is fine.
Add appropriate amount of light soy sauce and stir-fry.
Add peppercorns and stir-fry evenly.
Add water, enough to cover the ingredients, cover, bring to a boil and then turn to medium heat.
Cook until the soup is obviously reduced. Add appropriate amount of salt to taste and stir well.
Remove the juice over high heat.
After the juice has dried up, take it out of the pan and put it on a plate.

Overview

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Ingredients

Steps