Assorted Winter Mushroom Stir-Fry

Name: Assorted Winter Mushroom Stir-Fry
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Ingredients: to taste Winter mushrooms (washed, sliced thinly); to taste Scallions (washed, cut into strips); to taste Ginger (washed, cut into strips); to taste Green bell pepper (cut into small pieces, blanched); to taste Red bell pepper (cut into small pieces, blanched); to taste Winter bamboo shoots (cut into small pieces, blanched); to taste Bok choy (cut into small pieces, blanched); to taste Wheat gluten (cut into small pieces); to taste Tofu skin sticks (soaked in warm water until soft, cut into segments); to taste Eggs (boiled, peeled, whites only and cut into diamond pieces); to taste Wood ear mushrooms (soaked in warm water and washed); to taste Daylily flowers (soaked in warm water and washed); to taste Soy sauce; to taste Sugar; to taste Peanut oil; to taste Fine salt; to taste Stock; to taste Sesame oil

A vegetarian stir-fry dish featuring winter mushrooms as the main ingredient, stir-fried with a variety of fresh vegetables. It has bright, vivid colors and a light, fragrant taste.

45 min

Easy

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Ingredients

Winter mushrooms (washed, sliced thinly) to taste

Scallions (washed, cut into strips) to taste

Ginger (washed, cut into strips) to taste

Green bell pepper (cut into small pieces, blanched) to taste

Red bell pepper (cut into small pieces, blanched) to taste

Winter bamboo shoots (cut into small pieces, blanched) to taste

Bok choy (cut into small pieces, blanched) to taste

Wheat gluten (cut into small pieces) to taste

Tofu skin sticks (soaked in warm water until soft, cut into segments) to taste

Eggs (boiled, peeled, whites only and cut into diamond pieces) to taste

Wood ear mushrooms (soaked in warm water and washed) to taste

Daylily flowers (soaked in warm water and washed) to taste

Soy sauce to taste

Sugar to taste

Peanut oil to taste

Fine salt to taste

Stock to taste

Sesame oil to taste

Instructions

Prepare the ingredients

Wash the winter mushrooms and slice them thinly. Wash the scallions and ginger and cut them into strips. Cut the green bell pepper, red bell pepper, winter bamboo shoots, and bok choy into small pieces and blanch them in boiling water. Cut the wheat gluten into small pieces. Soak the tofu skin sticks in warm water until soft, then cut them into segments. Boil the eggs, peel them, and cut the egg whites into diamond-shaped pieces. Soak the wood ear mushrooms and daylily flowers in warm water until soft and wash them clean.

Stir-fry

Place a clean wok over the heat, add a suitable amount of peanut oil, and heat until hot. Add the ginger and scallion strips to release their aroma, then add the winter mushrooms, tofu skin sticks, and daylily flowers and stir-fry briefly. Add the bok choy, wheat gluten, green bell pepper, red bell pepper, egg whites, and wood ear mushrooms, and stir-fry for a short while.