Eat oyster mushrooms this way, and you'll never be able to give them up.
Materials
Steps for making stir-fried wild oyster mushrooms with cumin (low-calorie and low-fat)
Clean the wild oyster mushrooms.
Tear into wide strips
After the water boils, blanch the ingredients for 1 minute, stirring well to ensure even heating, then drain and remove.
Rinse with cold water
Squeeze out the water
Cut cilantro into large pieces
Choose your preferred level of spiciness for the dried chilies. I chose mild spiciness.
Heat a wok, add a splash of oil, then add the oyster mushrooms. Stir-fry over high heat continuously until all the excess moisture evaporates. Don't rush this step. Reduce the heat from high to medium, then to low, without stopping, and continue stir-frying until all the excess moisture in the mushrooms has evaporated and there is no water left in the wok. Continue this process for about ten minutes.
Add dried chili peppers to the pot and stir-fry briefly.
Add the cilantro to the pan and stir-fry until fragrant.
Prepare the barbecue seasoning. Any brand will do. Just choose your favorite.
Sprinkle it into the pot, and at the same time add salt, MSG, toasted white sesame seeds, and cumin powder for seasoning. Make sure to stir-fry evenly.
Remove from heat and plate
It's incredibly delicious. Crispy yet chewy. Low in calories and fat. A godsend for those trying to lose weight.
