Stir-fried Purple Flower Mushrooms

Stir-fried Purple Flower Mushrooms

　　□ Ingredients

　　250g fresh purple flower mushrooms, 2 green peppers, 2 red peppers, 50g lean meat.

　　□ Seasonings

　　Cooking oil, garlic, salt, pepper, ginger, scallions, starch slurry, broth, and other seasonings as needed.

　　□ Knife Work

　　Remove the tough stems of the purple flower mushrooms and wash them. Wash the green and red peppers, cut them in half, remove the seeds, and dice them into 2cm diamond-shaped pieces. Slice the garlic and ginger, chop the scallions into sections, and slice the meat into willow-leaf shapes.

　　□ Cooking Method

　　Stir-fry. Clean the wok, add oil, and heat. Add ginger and scallions, stir briefly, then remove with a strainer. Next, add garlic slices, meat slices, and green peppers and stir-fry slightly. Then add the purple flower mushrooms and stir-fry together. Once cooked, pour in a mixture of salt, pepper, starch slurry, and broth, stir a few times, then remove from heat and serve.

　　□ Flavor Profile

　　Fragrant, tender, and visually appealing.

　　□ Technical Tips

　　It's best if the purple flower mushrooms are of uniform size. When stir-frying, ensure the mushrooms are fully cooked, retain their shape, and avoid adding MSG.

　　□ Variations

　　This method can also be used to stir-fry milk-white mushrooms, yellow-thread mushrooms, and others.