Ingredients
200g fresh flower mushrooms, cleaned and trimmed
1 cup bell peppers (red and green), sliced
2 cloves garlic, minced
1 tablespoon ginger, minced
2 tablespoons soy sauce
1 tablespoon chili paste (adjust to taste)
1 teaspoon sugar
2 tablespoons vegetable oil
Salt to taste
Chopped green onions for garnish
Instructions
1. Preparation: Start by cleaning the flower mushrooms thoroughly. Remove any tough stems and slice them into smaller pieces if they are large. Set aside.
2. Chop Vegetables: Slice the bell peppers into thin strips. Mince the garlic and ginger.
3. Heat Oil: In a large skillet or wok, heat the vegetable oil over mediumhigh heat.
4. Sauté Aromatics: Add the minced garlic and ginger to the hot oil and sauté for about 30 seconds until fragrant, being careful not to let them burn.
5. Add Mushrooms: Add the cleaned flower mushrooms to the skillet. Stirfry for about 45 minutes until they are tender and starting to brown slightly.
6. Incorporate Bell Peppers: Toss in the sliced bell peppers and continue to stirfry for another 23 minutes until they are just tender but still crisp.
7. Season: Drizzle the soy sauce and add the chili paste along with sugar and a pinch of salt. Stir well to coat all the ingredients evenly.
8. StirFry Together: Continue to stirfry the mixture for another minute, allowing the flavors to meld together.
9. Garnish and Serve: Remove the skillet from heat. Transfer the stirfried flower mushrooms and bell peppers to a serving dish. Garnish with chopped green onions.
10. Enjoy: Serve hot as a side dish or over steamed rice for a complete meal. Enjoy the vibrant flavors and the healthy goodness of Hunan cuisine!