When plump water parsley comes out, you must eat this Spicy and appetizing vegetable stew скачать в хорошем качестве

When plump water parsley comes out, you must eat this Spicy and appetizing vegetable stew

I met Monk Jungwe and opened my eyes to the fragrant taste of water parsley. Water parsley bean sprout stew is a wonderful dish that whets the appetite with a couple of common vegetables, so I recommend you make it at least once when water parsley is in season. Water parsley bean sprout stew 1. Soak dried shiitake mushrooms in water three to four hours in advance. 2. Select plump water parsley, wash it cleanly in water, and cut it into pieces of about 6 cm. 3. Wash the bean sprouts cleanly and prepare them without removing the heads and tails. 4. Tear the oyster mushrooms into thick pieces and blanch them in boiling salt water. Rinse them in cold water and squeeze out the water. 5. Squeeze out the water from the shiitake mushrooms and slice them thinly. Set aside the mushroom water and slice the green and red peppers diagonally. 6. Add shiitake mushrooms and oyster mushrooms to a large frying pan and stir-fry with sesame oil. 7. When the mushrooms are fully stir-fried, add the bean sprouts and sesame oil and stir-fry over high heat while stirring. 8. When the bean sprouts are halfway stir-fried, add salt to taste. 9. Add 3-4 tablespoons of glutinous rice flour to the mushroom water and mix. Add 2 teaspoons of starch powder and mix. 10. Pour the glutinous rice water from step 9 over the stir-fried mushrooms and bean sprouts and cook until just cooked, then add red pepper powder and mix. 11. Taste and adjust the seasoning, then add enough water parsley and mix well. 12. Roughly mix the water parsley, then add pepper powder, green and red pepper, and sesame oil and mix to finish. Vegetable Steamed Water Parsley Bean Sprout Dish Vegetarian Recipe Monk Jungwe Koreanvegan Koreancooking