I like the fresh and sweet taste and crisp and tender taste of Pleurotus eryngii. To make fresh and refreshing Pleurotus eryngii, there is a trick we must remember: 1: do not soak for too long during cleaning, and it is best to rinse it. 2: When frying in the pot, do not put oil, but stir the Pleurotus eryngii in the pot to dry the water before cooking. In the process of stir frying, Pleurotus eryngii will exude some water. Ignore it, and it will slowly evaporate while frying. Stir fry until the water is dry and the mushroom body is soft. Then you can make the next ingredient cooking. This method, whether you slice or tear or dice by hand, preserves the original mushroom flavor and tastes crisp.


400g Pleurotus eryngii
1 red pepper
2 Okra
30g peanut oil
1 teaspoon salt
1 tbsp oyster sauce
A little soy sauce


Step 1
Rinse Pleurotus eryngii and cut into sections

Step 2
Then tear it into strips

Step 3
Wash okra and pepper separately

Step 4
Cut off the head and tail of okra and pepper respectively and slice them

Step 5
Heat the pot, pour down the Pleurotus eryngii and stir fry

Step 6
Stir fry over medium heat until the Pleurotus eryngii exudes water and the mushroom body softens

Step 7
After the water exuded from the Pleurotus eryngii evaporates, push the Pleurotus eryngii aside with a spatula, pour down the edible oil and stir fry for a moment

Step 8
Add oyster sauce, soy sauce and a little salt and stir fry for a while

Step 9
Pour in okra and pepper and stir fry evenly