Pleurotus eryngii mushrooms with rice

Overview

I have never been a fan of king oyster mushrooms. The two I bought have been sitting in the refrigerator for several days. They will go bad if I don’t cook them. It should taste good with the sauce flavor and a little spiciness, right? I rely on it for lunch, haha. Two small bowls of rice go into your stomach. This is definitely a rice killer. Ouch!

Tags

• hot dishes
• home cooking
• common dishes
• old man
• dinner with friends
• lunch
• doubanjiang
• ginger
• green and red pepper
• king oyster mushroom
• oil chili
• onions
• pork
• sweet noodle sauce
• tempeh
• garlic
• salt

Ingredients

Steps

1. 1 Wash and dice the king oyster mushrooms.

   

2. 2 Dice green and red peppers, onions, pork, and mince garlic.

   

3. 3 A little black bean paste, sweet noodle sauce and bean paste.

   

4. 4 No need to add oil, put the king oyster mushrooms directly into the pot and stir-fry over low heat to remove the water.

   

5. 5 The king oyster mushrooms have shrunk in size and a large amount of water has evaporated. Dish them out and set aside.

   

6. 6 Put a little base oil in the pot, stir-fry the fat meat over low heat first, then add the lean meat cubes and stir-fry after the fat meat is oily.

   

7. 7 Add minced ginger and minced garlic.

   

8. 8 Add black bean paste and stir-fry. (If you don’t like tempeh, you don’t need to add it)

   

9. 9 Add the pasta sauce and stir-fry over low heat.

   

10. 10 Add green and red pepper and a little oil chili and stir-fry evenly over low heat. (You can omit the oil chili pepper. My green and red peppers are not spicy, so I add a little oil chili pepper)

    

11. 11 Add the dried king oyster mushrooms and stir-fry over low heat until the king oyster mushrooms are evenly coated with the sauce.

    

12. 12 Add salt as appropriate. (The sauce is salty, so you don’t need to add salt)