Master Recipe Vegetarian roasted three dices

Cooking Instructions

1. Pleurotus eryngii: Wash and cut into small cubes
   , lettuce, carrots, peel them separately, cut into cubes of the same size as the king oyster mushrooms, white
   green onions, and cut into green onion segments

   

2. Cut the garlic into small pieces and set aside

   

3. Sugar, light soy sauce, fresh chicken juice and water make a sauce and set aside

   

4. Prepare 1 tablespoon of Lee Kum Kee Pork Rib Sauce

   

5. Heat the oil in a wok, pour in the diced lettuce and carrots, stir-fry
   over high heat, stir-fry slightly for about 2 minutes, stir-fry until the bamboo shoots are broken, and set aside

   

6. Put oil in the pot again, add the green onion and garlic, stir-fry until fragrant, stir-fry the green onion fragrance in the
   pot, pour in the diced king oyster mushrooms, stir-fry over high heat,
   and stir-fry until the king oyster mushrooms are slightly out of the soup

   

7. Stir-fry the oyster mushrooms, pour in the Lee Kum Kee pork rib sauce, stir-fry evenly
   , stir-fry the sauce until fragrant, pour in the pre-prepared sauce
   , and bring the sauce to a boil

   

8. Cover the pot, turn the heat to medium and simmer for about 10 minutes

   

9. Simmer until the soup is thick in the pot, open the lid, turn to high heat, stir-fry to reduce the juice
   , fry the soup until thick, pour in the diced bamboo shoots and carrots
   that have been fried in advance, and quickly stir-fry evenly

   

10. Stir-fry until the soup is thick, evenly covered with ingredients, and then remove from the pan and serve on a plate

    

11. ✅ Done ✅