Stir-Fry Dual Mushrooms 双菇快炒 – Song-Cho Optimal Wok (松厨万用锅)

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A quick and simple mushroom stir-fry using Song-Cho multi-ply stainless steel Optimal Wok.

Serves 4

Ingredients:

• Brown Bunashimeji Mushroom 150g, 1 packet (washed, separate them)
• White Bunashimeji Mushroom 150g, 1 packet (washed, separate them)
• Small Peppers, any three colours (washed, cut into bite-size pieces)
• Garlic 2 pcs (peeled, minced)
• Oyster Sauce 1 tbsp
• Light Soy Sauce 1/2 tbsp
• Sugar 1 tsp
• Salt a little to taste
• Water 1 tbsp
• Cornstarch Water 1-2 tbsp (to thicken the sauce)

*Adjust amount according to personal preference.

Steps:

1. Pour oil into Optimal Wok before it gets heated up.
2. Add minced garlic and fry till fragrant.
3. Add both mushrooms, mix well and add water.
4. Cover the wok (air valve closed) and let it simmer in high heat till steam emits from the side.
5. Open the lid, add seasoning (light soy sauce, oyster sauce, sugar and salt) to taste, mix well.
6. Finally, add some cornstarch water to thicken the sauce, mix well and serve.

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利用松厨多层不锈钢万用锅弄个双菇快炒!

4人份

材料:

• 蟹味菇 150克, 1包 (洗净撕开)
• 白玉菇 150克, 1包 (洗净撕开)
• 小灯笼椒 各3色 (洗净切小块)
• 蒜蓉 2瓣
• 蚝油 2汤匙
• 酱清 半汤匙
• 白糖 1茶匙
• 盐 少许
• 清水 1汤匙
• 太白粉水 1-2汤匙 (勾芡用)

*可随个人喜好, 调整材料和用量

做法:

1. 冷锅下油.
2. 加入蒜蓉爆香.
3. 加入双菇翻炒均匀, 加入清水.
4. 开大火, 将锅盖盖上 (空气阀关闭), 让它焖煮直到锅侧面散发出蒸汽.
5. 打开盖子, 加入调味料 (酱清, 蚝油, 白糖, 盐) 翻炒均匀.
6. 最后加入太白粉水勾芡, 拌匀即可上碟.