Cumin Flammulina

Overview

I accidentally used cumin to season enoki mushroom dishes. I didn’t expect the taste to be amazing, so I posted it to share with everyone~ The characteristic of this dish is that it combines the unique flavor of cumin and the delicious enoki mushrooms, which makes the enoki mushrooms more delicious and fragrant and increases the desire to eat. Everyone should eat more enoki mushrooms~ It is not only delicious, but also has high nutritional value. It is very suitable for patients with high blood pressure, obese people and middle-aged and elderly people.

Tags

• vegetarian dishes
• home cooking
• old man
• dinner with friends
• summer recipes
• lunch
• broccoli
• chicken essence
• chili
• cumin
• enoki mushroom
• light soy sauce
• sugar
• zanthoxylum bungeanum
• carrot
• garlic
• salt

Ingredients

Steps

1. 1 Prepare Sichuan peppercorns, mince garlic, and cut pepper into small pieces

   

2. 2 Cut carrots into thin strips and pick small florets from broccoli; remove stems from enoki mushrooms, pick into small bunches, wash and drain

   

3. 3 Heat oil in a wok, when it is six minutes hot, add Sichuan peppercorns and fry until fragrant

   

4. 4 After the chili changes color slightly, add garlic and stir-fry until fragrant

   

5. 5 Add shredded carrots and broccoli and stir-fry until medium cooked

   

6. 6 Add the enoki mushrooms, stir-fry for one minute, then add light soy sauce, sugar, and cumin, stir-fry until the enoki mushrooms come out of water, add salt and chicken essence, stir twice and turn off the heat

   

7. 7 Sprinkle some cumin before serving to help the cumin fully integrate into the whole dish

   

8. 8 Remove from pan and plate