Stir-fried Pleurotus eryngii mushrooms

Overview

Boiled cabbage looks a lot like rapeseed, but the root is thicker and tastes fleshy.

Ingredients: Chinese cabbage, king oyster mushroom, onion, garlic.
Wash the gourd greens, separate the green leaves and roots, and cut the roots diagonally into pieces with a knife.
Slice king oyster mushrooms into thin slices.
Chop the green onion into small pieces and smash the garlic into small pieces with a knife.
Turn on the heat and pour oil into the pot.
Heat the oil, add minced garlic and chopped green onion, stir-fry until fragrant.
Add the root part of the gourd and stir-fry.
Add king oyster mushrooms and continue to stir-fry.
Pour in oyster sauce and stir well.
When the roots of the gourd are stir-fried until they are almost raw, add the green leaves and stir-fry.
Add salt, pepper powder, seasoning, when the leaves are cooked, sprinkle some MSG and turn off the heat.
Serve on a platter.