Stir-Fried Oyster Mushrooms with Oilseed Rape

Taste: Salty and fresh; Cooking method: Stir-fry; Time: Ten minutes; Difficulty: Easy.

Detailed Steps for Cooking Stir-Fried Oyster Mushrooms with Oilseed Rape

First, we need to prepare all the ingredients for stir-fried oyster mushrooms with oilseed rape.

Use a knife to flatten the root of the oilseed rape, place it on the cutting board so it can stand upright, then trim off the leafy part of the oilseed rape, leaving the stalk.

Wash the oyster mushrooms and place them on the cutting board. Use a knife to cut off the stems of the mushrooms. Then, make a gentle slanted cut in the middle-left part of the mushroom with the knife at about a 45-degree angle, being careful not to cut too deep. Repeat the same angle and cut from the left side to meet the previous cut, then remove the sliced mushroom. Adjust the position of the mushroom and cut the other side in a cross-hatch pattern. If the mushroom is large and beautiful enough, you can also cut it into a “rice” pattern.

Chop the green onion into small pieces; shred the ginger; cut the small chili pepper into segments and set aside.

Bring a pot of water to a boil over high heat, add 1g of salt and 3ml of peanut oil, then add the oilseed rape.

Blanch for half a minute, then immediately soak in cold water to maintain the vibrant green color of the oilseed rape.

Drain the water from the oilseed rape and arrange it on a plate.

Heat a wok over medium heat until hot, add 10ml of peanut oil, then stir-fry the green onion and ginger until fragrant. Add the oyster mushrooms.

Stir-fry until the mushrooms soften slightly.

Add 5ml of oyster sauce and 5ml of light soy sauce, stir-fry evenly.

Mix 40ml of drinking water with 2g of starch to make a starch mixture, then pour it into the wok.

Cook over high heat until the sauce thickens, then turn off the heat.

Arrange the stir-fried oyster mushrooms on a plate, sprinkle with small chili pepper segments, and drizzle with the sauce before serving.