Ingredients
-
4 green pepper
-
2 abalone mushroom
-
5 garlic clove
-
light soy sauce
-
dark soy sauce
-
salt
Directions
Tips
- Jalapeno is the best pepper for these dishes. This kind of pepper is not only spicy enough but also has very strong chili flavor.
- Don’t cut the garlic too small, or so it will be burnt when stir-fry.
- Add a small amount of salt when frying green pepper. It can make green pepper taste softer.
- Abalone mushroom is very oil absorbent. Put more oil to cook so that it won’t stick to the pot.
- You can adjust the ingredients based on your preferences.
Steps
|
1
Done
|
Cut green peppers into strips or slices. |
|
2
Done
|
Wash the mushrooms and cut them into thin strips (or slices, depending on your taste). Cut into strips to taste better. |
|
3
Done
|
Pat garlic cloves lightly, peel and dice (do not mince garlic) |
|
4
Done
|
Add cooking oil to the hot pot (the amount should be slightly more than you would normally use because the mushroom is an oil-absorbing ingredient). |
|
5
Done
|
When the oil is hot, add the chopped garlic. Stir-fry until you can smell garlic fragrant. |
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6
Done
|
Add chopped green pepper shreds and 1 teaspoon salt. |
|
7
Done
|
Cook green pepper for 1 minute. Add the abalone mushrooms and stir-fry. Add salt and a little dark soy sauce. |
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8
Done
|
Cook until green pepper and abalone mushrooms almost done, add 1 tablespoon of chicken powder and stir-fry. |
