Twin Fresh Mushrooms

Introduction:

When I planned to cook this stir fried dish, all of the fresh mushrooms that were available are only two varieties in the supermarket – shiitake mushrooms and oyster mushrooms.

Straw mushrooms can also be used in place of the oyster mushrooms, if you like and can find fresh ones.

Mushrooms are my favorite because they are soft, which makes chewing them a good experience. In addition, mushrooms are good for the digestive system in our human body.

Ingredients:

Shiitake mushrooms: 250 g

Oyster mushrooms: 250 g

Seasonings:

A:

Salt: 1/2 teaspoon

Soy sauce: 1 teaspoon

White sugar: 1 teaspoon

Cooking wine: 1 tablespoon

B:

MSG: 1/3 teaspoon

Minced ginger: 1/2 teaspoon

Starch: 1 teaspoon

Vegetable oil: 1 tablespoon

Sesame oil: 1/4 teaspoon

Preparation Work:

1. Remove the stems from the shiitake mushrooms, wash them clean and cut them into slices;

2. Wash the oyster mushrooms clean and rip them into slices by hand;

Warning: Don’t forget to get the ginger minced before cooking.

Cooking Steps:

1. Preheat the vegetable oil in the wok until the oil gets 60% hot;

2. Warm up the wok with ginger flavor by spray the minced ginger into the oil;

3. Drop the shiitake slices and oyster mushroom pieces into the wok and stir a little bit;

4. Add the seasoning Group A in immediately;

5. When the ingredients begin to get soft, sprinkle some cool water along the edge of the wok;

6. Cook the ingredients through (meaning the ingredients are soaked with the flavor of the seasonings) on high heat;

Note: Personally, I would wait one more minute after the soup is boiling.

7. Spray and mix the MSG in;

8. Melt the starch and pour into the wok;

9. Stir slowly until the soup is dried;

10. Drop a few drops of sesame oil onto the mushrooms before dishing them out and putting onto the dinning table.

Cooking Tips:

The Step 5 is very important in making the dish tastes very fresh. Keep in mind that the ingredients must be starting to be softened before adding the water in.

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