Pea Sprout: 100g

Beech mushroom(crab mushroom): 250g

Chive: 1

Red pepper: a half

Yellow pepper: a half

Garlic: 1 clove 

Seasoning:

Salt: 1/2 teaspoon(3g) 

Directions:

1) Break off the beech mushrooms with fingers and thumb, soak in light salty water for 30 minutes, then rinse;

Pour some water into a saucepan, after boiling, add in the mushrooms blanch for 20 seconds then take out; 

2) Use the rest blanched water, continue to blanch the washed pea sprouts for 10 seconds then take out; 

3) Remove the pedicels and seeds of the red and yellow pepper, wash and clean, then chop into smaller pieces that similar to mushrooms ’ size;

Chop the chive into segments and slice the garlic; 

4) Pour some oil into a wok, fry the garlic slices until the smell comes out then add the beech mushrooms and quickly stir-fry;

Add in the chopped chive and red and yellow pepper, stir-fry for 30 seconds, then add the pea sprouts in, sprinkle some salt and finally stir-fry for a little while (less than 15 seconds).

Do not need to add other seasonings such as MSG and chicken powder. Finish