Stir-fried rapeseed with king oyster mushroom

Overview

How to cook Stir-fried rapeseed with king oyster mushroom at home

Raw material picture.
Wash the king oyster mushrooms and cut them into elephant eye slices. Peel and wash the carrots and slice them. Wash the rapeseed and cut off the roots and leaves. Then cut it in half along the length from the middle. Cut the ginger into small slices and cut the green onions into chopped green onions and set aside for later use;
Set the pot over high heat and add water to boil. Add the king oyster mushroom slices and blanch them for one minute, take them out and let them cool to control the moisture.
Place a clean pot over high heat, add vegetable oil to heat, add king oyster mushrooms and carrot slices and stir-fry for a while.
Pour the oil into a colander and squeeze out the excess oil from the king oyster mushroom slices with a wooden spatula.
Leave an appropriate amount of base oil in the pot, add ginger slices and chopped green onion and saute until fragrant.
Add the rapeseed and stir-fry over high heat. When you see that the rapeseed is a little collapsed.
Add king oyster mushroom slices and carrot slices and stir-fry. Add refined salt and sugar and continue stir-frying.
When you see that the rapeseed is a little transparent, add sesame oil and MSG and stir-fry for a few times and turn off the heat.
Remove from the pan, plate and serve!