Stir-fried silver sprouts with fresh mushrooms

Overview

I haven’t eaten bean sprouts for a long time. I used to make them myself at home. I was busy at the end of the year and couldn’t find time to get them. So I might as well buy them and eat them. The mung bean sprouts I bought this time are different from the thick and sturdy ones I’ve seen before. They are very slender and have long fibrous roots. I guess it’s not caused by the use of chemical fertilizers. I asked the boss, and they vouched for it. OK, I believe you, haha. Use it to fry with fresh mushrooms, tender shredded fresh mushrooms, crispy mung bean sprouts, and red and green peppers. It looks good, tastes good, and is a good vegetarian dish.

Tags

• hot dishes
• home cooking
• common dishes
• old man
• summer recipes
• banquet dishes
• dinner
• cornstarch
• fresh mushrooms
• green and red pepper
• light soy sauce
• mung bean sprouts
• oil
• oyster sauce
• parsley
• sesame oil
• sugar
• garlic
• salt

Ingredients

Steps

1. 1 Wash the ingredients.

   

2. 2 Cut the mung bean sprouts into two halves, cut the green and red peppers into thin strips, cut the fresh mushrooms into thin strips, and mince the garlic.

   

3. 3 Heat oil in a pan and sauté garlic until fragrant.

   

4. 4 Stir-fry the fresh mushrooms and green and red peppers until they change color slightly and set aside.

   

5. 5 The base oil in the pot is just for frying the mung bean sprouts.

   

6. 6 When it softens slightly, add the pre-fried green and red pepper shreds and stir-fry.

   

7. 7 When ready to serve, add a bowl of juice (water, salt, sugar, light soy sauce, cornstarch, oyster sauce, sesame oil)

   

8. 8 Stir well over high heat and serve.