Stir-fried Shanghai greens with black fungus

Name: Stir-fried Shanghai greens with black fungus
Cook time: 10 min
Total time: 10 min
Yield: 4 servings
Cuisine: Hot Dishes

Baby bok choy and slippery black fungus are flash-fried with garlic in a clean, light sauce. The greens stay crisp and milky-sweet while the fungus adds springy contrast, making a refreshing, wholesome stir-fry.

10 minNewMedium Hot Dishes Stir-fry Savory

Instructions

1
Wash the leaves of Shanghai greens clean with salt.
2
Boil water in a pot, blanch the Shanghai bok choy briefly, then remove and set aside.
3
Blanch the soaked wood ear mushrooms in boiling water and remove them for later use.
4
Wash the red chili peppers and cut them into thick strips.
5
Cut the Shanghai green leaves into thick shreds.
6
Pour oil into the pan and heat it, then add shredded green onions and shredded chili peppers to stir-fry until fragrant.
7
Add Shanghai bok choy and stir-fry.
8
Stir-fry evenly and add the leaves.
9
Pour in the wood ear mushrooms and stir-fry evenly.
10
Stir-fry evenly and add fresh matsutake mushrooms.
11
Add salt and seasonings and stir well.
12
Finished product image.