How to cook mushroom and bok choy?

Among vegetarian dishes, shiitake mushrooms are very popular, mainly because there are many ingredients that can be paired with shiitake mushrooms and their nutritional value is also very high. Shiitake mushrooms and Chinese cabbage can be stewed or fried. Chinese cabbage contains a lot of water and fiber, which is very beneficial for preventing constipation.

Method 1 for cooking mushrooms and green vegetables:

Appropriate amounts of shiitake mushrooms and green vegetables. Soak the mushrooms in water, remove the stems, and then cut in half. Put some oil in the pan, add shredded ginger when the oil is hot, sauté it, then add the chopped mushrooms. Add some salt and soy sauce and stir-fry for a few times before serving. Put some oil in the pan, heat the oil, add the vegetables and stir-fry for one minute. Then pour in the mushroom slices to be used, add a little salt, stir-fry for a few times and it is ready to serve.

Method 2 for mushroom and green vegetables:

Green vegetables, mushrooms, oil, salt, chicken essence, minced garlic, light soy sauce and broth in appropriate amounts. Put oil in the pot, add vegetables when the oil is hot and stir-fry, add a little chicken essence and salt when they are almost cooked; add minced garlic, stir-fry and serve; Put oil in the pot, put the whole mushrooms in the pot and stir-fry briefly, then cover and simmer on low heat for five minutes; open the lid, you will find that the mushrooms are slightly smaller than before putting them into the pot, then add light soy sauce, salt and chicken essence to season, mix the seasoning evenly and then add appropriate amount of broth and mix well. Take out the mushrooms and place them neatly on the vegetables with chopsticks. Finally, pour the juice in the pot over the vegetables.

Method 3 of cooking mushrooms and green vegetables:

Appropriate amounts of shiitake mushrooms, garlic cloves, oyster sauce, MSG (chicken essence), salt and cooking oil. Soak the vegetables in clean water for 15 minutes. At this time, soak the dried mushrooms in boiling water for later use. Drain the washed vegetables; pour a proper amount of cooking oil into a wok, and add 3 garlic cloves when the oil is 70% hot; pour the drained vegetables in when the garlic cloves turn slightly golden, stir-fry for a few times and add a proper amount of salt; then pour in the soaked and washed mushrooms and add oyster sauce. Continue to stir-fry until the leaves become soft, then add MSG and serve.