Kung Pao Chicken is a very classic dish. This time, I replaced the chicken with Pleurotus eryngii and made Pokeweed Pleurotus eryngii. It is very good and feels better than meat. . . . . . Pleurotus eryngii is rich in fleshy texture, crisp and tender in texture, compact, firm and milky, and the stipe is crisper and smoother than the cap. It has an almond flavor and a taste of abalone, with unique flavor and rich nutrition. It also has the effects of lowering blood fat, lowering cholesterol, promoting gastrointestinal digestion, enhancing immunity and preventing cardiovascular diseases. Haha, it is a good choice to make the vegetarian dish meaty, that is, full of good fortune and enjoy the delicious. It can also avoid excessive oil intake, but it is really the best of both worlds. This dish is spicy and sweet, the apricot mushroom is fresh and the peanuts are crispy. It is very tasty. . . . . .
Pleurotus eryngii washed and cut into small Ding, peanuts are ready.
The green pepper is cut into small pieces, the pepper is cut into small pieces, and the onion and ginger are chopped.
Soy sauce, sugar, vinegar, chicken essence, water starch and salt are adjusted into juice for use.
Put more oil in the wok and pour the oyster mushrooms over the oil.
Put a little oil in the wok, put the dried red pepper into discoloration, and put the onion ginger and garlic to the scent.
Put in the oyster mushrooms and stir fry.
Turn to a small fire, drizzle in the prepared juice, and stir fry quickly.
Add peanuts and green peppers to stir fry a few times and pour a little sesame oil.
Peanuts bought spicy peanuts in the supermarket is very good.