1 recipe found
Ingredients: 200G of chrysanthemum, soybean sprouts, 120G canned enoki mushrooms, 60G of salad oil, 50G of salt. Method: 1. Clean the chrysanthemum, cut off the stems and leaves, and set aside. 2. Break off the roots of the chrysanthemum sprouts, then break them in the middle. Clean and set aside. 3. Heat oil in a pan. 4. Add the soybean sprouts and stir-fry for a few times. 5. Add the chrysanthemum stems and stir-fry the soybean sprouts. 6 Add the chrysanthemum leaves and stir-fry a few times. 7 Add the canned enoki mushrooms and continue to stir-fry until the chrysanthemum leaves change color and become soft. 8 Add an appropriate amount of salt to taste. 9 Finally stir-fry a few times and serve on a plate
