Stir-fried fungus with cauliflower
Cauliflower About 500 grams | Water fungus Half small bowl |
Carrot Half root | Green onions Half a tree |
Ginger 2 tablets | Refined salt 1 small spoon |
June fresh light salt soy sauce 1 scoop | Premium Oyster Sauce 1 scoop |
Pepper powder 1 small spoon | Sesame oil A few drops |
Step 1
Wash the cauliflower and break it into small florets, wash and slice the carrots, boil the water in the pot and blanch the cauliflower and carrots.Step 2
After blanching, drain out the cold water and put on a plate for later use.Step 3
Soak the black fungus in warm water in advance and tear into small florets. Finely chop onion and ginger.Step 4
Pour oil into a hot pan and sauté the minced onion and ginger, add in the black fungus and stir-fry, the fungus will explode at this time, be careful not to burn yourself. Add peppercorns, then add cauliflower and carrots.Step 5
Add 1 tablespoon of June Fresh Light Salted Kombu Soy Sauce.Step 6
Then add 1 tablespoon of Tasmania Premium Oyster Sauce.Step 7
Add a pinch of salt and stir-fry evenly. Add a few drops of sesame oil to the pan.Step 8
Take it out of the pot, put it on a plate and start eating. It tastes great with rice and steamed buns, and is nutritious without worrying about gaining fat. Cooking tips for stir-fried fungus with cauliflowerThis dish does not need to add too many seasonings, just lightly salt soy sauce and oyster sauce, and add a little less salt.