Stir-Fried Enoki Mushrooms with White and Black Fungus

Name: Stir-Fried Enoki Mushrooms with White and Black Fungus
Prep time: 15 min
Cook time: 8 min
Total time: 23 min
Ingredients: 200 g fresh enoki mushrooms; 100 g soaked white fungus (stems removed, washed, torn into small florets); 100 g soaked black fungus (stems removed, washed, torn into small florets); 100 g green peas (washed); 100 g carrot (peeled, washed, cut into thin strips); to taste scallion (washed and minced); to taste ginger (washed and minced); to taste MSG; to taste salt; to taste sesame oil

A stir-fried dish combining enoki mushrooms, silver ear fungus, black wood ear fungus, green peas, and shredded carrot, cooked until tender and finished with a drizzle of aromatic sesame oil.

23 min

Easy

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Stir-Fried Enoki Mushrooms with White and Black Fungus

Ingredients

fresh enoki mushrooms 200 g

soaked white fungus (stems removed, washed, torn into small florets) 100 g

soaked black fungus (stems removed, washed, torn into small florets) 100 g

green peas (washed) 100 g

carrot (peeled, washed, cut into thin strips) 100 g

scallion (washed and minced) to taste

ginger (washed and minced) to taste

MSG to taste

salt to taste

sesame oil to taste

Instructions

Step 1

Remove the stems from the white fungus and black fungus separately, wash them, and tear them into small florets; wash the green peas; peel and wash the carrot, then cut it into thin strips; wash and mince the scallion and ginger.

Step 2

Heat oil in a wok, add the minced scallion and ginger, and stir-fry until fragrant. Add the black fungus, white fungus, green peas, and carrot strips and stir-fry briefly to drive off any excess moisture. Add the enoki mushrooms, MSG, and salt, and stir-fry until everything is cooked through. Drizzle in the sesame oil, toss to combine evenly, and serve.