Dry Mushrooms and Wood Ear Mushrooms Stir-Fried with Potatoes

This year's Spring Festival seems to be longer, and we're starting to stockpile things like cabbage and potatoes, and enjoying the simple pleasure of steaming big buns at home, having whatever we want and not being too picky about what we eat. Life has become more relaxed and simple.

Life has slowed down, and that home-cooked dish is just within reach. In this period of time, there are also mixed feelings, and there's some free time, allowing us to leisurely enjoy the joy of cooking.

Dried shiitake mushrooms and wood ear mushrooms stir-fried with potatoes is the most ordinary home-cooked dish in our family when we were children. Cooking can be more casual, and we don't need to be too limited by recipes, we can only refer to it on a few ingredients.

Dried shiitake mushrooms and wood ear mushrooms stir-fried with potatoes

Ingredients: Potatoes 280g, dried small yellow mushrooms (or other dried mushrooms) 15g, dried wood ear mushrooms 15g, green pepper half a piece, ginger slices as needed, soy sauce a little, salt a little, vegetable oil as needed

Instructions:

1Peel and cut the potatoes into slices and set aside (after cutting the slices, do not wash them again, such potatoes have a softer texture); soak the dried mushrooms and wood ear mushrooms in warm water until softened, wash and squeeze out the water, slice the dried mushrooms, and blanch the wood ear mushrooms; wash and cut the green pepper into small pieces; prepare the ginger slices;

2Heat a wok with a little more oil than usual for stir-frying, over high heat, add ginger slices and potato slices, keep stirring until the edges of the potato slices turn golden brown, and set aside;

3Heat the wok again, add the fragrant mushrooms and stir-fry until fragrant, then pour in the potato slices and wood ear mushrooms and stir-fry evenly, finally add the green pepper and stir-fry evenly;

4Add a little soy sauce and salt to season, and a little mushroom essence before serving.