Green vegetables with high nutritional value - oyster sauce, shiitake mushrooms, mustard greens

1. Hand pick mustard greens leaves to a length of about 2 inches;

2. Keep the thick stem (mustard stem) as shown in Figure 2;

3. Wash the mustard and cut off a small part of the top of the thick stem (mustard stem);

4. Cut the thick stem (mustard stem) into small pieces with an oblique knife;

5. Soak mushrooms in advance;

6. Wash the shiitake mushrooms, remove the stems, and cut them into slices;

7. Slice the pork, add an appropriate amount of starch and soy sauce, stir well, and marinate for ten minutes;

8. Mix the sauce: Add an appropriate amount of water, starch, oyster sauce, soy sauce, pepper, salt, and chicken essence to a bowl and stir well for later use.

9. Heat up the hot oil in a wok and stir fry the thick slices of mustard greens for about 40 seconds;

10. Pour in the mustard leaves and stir fry;

11. Stir fry while adding a little water, so that the stir fried mustard greens maintain their beauty (fresh green) and taste good (crisp). Then, take out the stir fried mustard greens and serve them on a plate;

12. Heat oil in the reheater and add ginger slices to stir fry until fragrant;

13. Add sliced meat and stir fry quickly;

14. Then pour in the sliced mushrooms and stir fry over high heat until fragrant;

15. Pour in the sauce and stir fry well. Reduce the heat to medium and cover the pot with a lid. Let it simmer for a while until the sauce is complete; (Note that there is no need to drain the juice too much for this dish)

16. Pour the stir fried oyster sauce and mushroom slices evenly over the mustard greens.

17. [Nutritional Value]: Mustard greens are rich in vitamins A, C, calcium, protein, fat, and plant carbohydrates; It is very effective in treating gastrointestinal heat, insomnia caused by staying up late, rising virtual fire, or gum swelling and bleeding caused by lack of vitamin C. It can also lower cholesterol, soften blood vessels, prevent heart disease, and prevent cancer. And I don't need to introduce more about fungi. They can effectively enhance people's immunity and have anti-cancer effects. Stir frying the two together not only has rich nutritional value, but also tastes delicious!

18. Mushroom is rich in protein, amino acids, fat, crude fiber, and vitamins 1, B2, C, niacin, calcium, phosphorus, iron, etc. Its protein contains albumin, gluten, soluble proteins, amino acids, etc., and has always been regarded as a supplement for prolonging life by the Chinese people. It has the effects of regulating human metabolism, aiding digestion, lowering blood pressure, reducing cholesterol, preventing liver cirrhosis, eliminating gallstones, and preventing rickets. She is known as the 'Queen of Plants'. According to chemical analysis, its moisture content is half of that of ordinary shiitake mushrooms, and its amino acid content is 3-4 times higher. It has an excellent taste, with more crispy and tender meat than ordinary shiitake mushrooms, and a more delicious taste. It is a fragrant and nutritious cooking ingredient and health food, as well as a wonderful medicine for treating diseases.