Stir fried Chinese Kale stem with cashew nuts and mushrooms

Stir fried Chinese Kale stem with cashew nuts and mushrooms

Introduction:

"Fried in summer, refreshing and delicious. The stem of Chinese kale is treated with some colors to make the whole dish more vivid and lovely

Production steps:

Step 1: the material is ready.

Step 2: wash the mustard stalk, mushroom and pepper, cut the mushroom into pieces, put the pepper into the middle of the mustard stalk, cut both ends of the mustard stalk into cruciferous flowers, and cut the green onion into pieces for use.

Step 3: after washing cashew nuts, dry them with kitchen paper.

Step 4: add the oil into the pan, stir fry the cashew over low heat, drain the oil and set aside.

Step 5: bring the water to a boil, add a few drops of sesame oil and a teaspoon of oil, blanch the mustard stalk for one minute, and drain the water after supercooling.

Step 6: put oil in another pot and bring to a boil. Saute scallions until fragrant. Add mushrooms and stir fry for a while.

Step 7: stir fry the mustard stalk.

Step 8: sprinkle in salt, sugar and chicken essence, then pour in water starch, stir fry evenly.

Materials required:

Cashew nuts: 50g

Mustard stalk: 200g

Fresh mushrooms: 100g

Scallion: 1 Section

Chili: 2

Salt: right amount

Sugar: right amount

Chicken essence: appropriate amount

Starch: right amount

Sesame oil: appropriate amount

Note: [skills of cashew nut frying] wash cashew nuts with clean water, dry them with kitchen paper, and then stir fry them with slow fire. The color of cashew nuts is not easy to scorch, and the taste is more crisp.

Production difficulty: ordinary

Technology: stir fry

Production time: half an hour

Taste: light