Black Fungus Sausage Stir-Fried with Wild Rice Stem Exclusive

Name: Black Fungus Sausage Stir-Fried with Wild Rice Stem Exclusive
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Cuisine: Hot Dishes
Ingredients: 99 g Sausage; 2 plants Water bamboo; 10 g Black fungus; to taste Soy sauce; to taste Salt; to taste MSG

Sweet cured Chinese sausage renders its fragrant fat over crisp water bamboo and slippery black fungus in this quick wok toss. A whisper of salt keeps the vegetables bright and refreshing.

45 minNewMedium Hot Dishes Stir-fry Light

Instructions

1
Ingredients: Sausage (washed and steamed), black fungus (soaked and cleaned in advance), water bamboo shoot.
2
Peel the shells off the water bamboo, rinse it clean, and then take it out.
3
Place it on the cutting board and slice it.
4
Place the sausage on the cutting board and slice it.
5
Blanch the sliced water bamboo shoots and black fungus in boiling water for 2 minutes, then remove them.
6
Heat oil in the pan, then add the sliced sausages, blanched water bamboo shoots, and black fungus, and stir-fry.
7
Then, add an appropriate amount of soy sauce.
8
Add an appropriate amount of salt.
9
Add an appropriate amount of MSG.
10
Season and stir-fry evenly to finish.