Stir-fried fungus with vegetables

Overview

Slightly spicy, salty and fresh, the vegetables are crisp and tender.

Wash the vegetables.
Cut into thin slices.
Bring an appropriate amount of water to a boil in the pot, blanch the vegetables for 30 seconds, and drain them into cold water.
Also blanch the soaked fungus in water and take it out.
Remove the vegetables and set aside.
Heat an appropriate amount of oil in a pot, stir-fry ginger, onion, garlic, Sichuan peppercorns, and dry red pepper until fragrant.
Pour in the blanched fungus and vegetables.
Stir fry a few times.
Appropriate amount of salt and light soy sauce to taste.
Stir well and turn off the heat.
Finished product.
Finished product.