Scented Mushrooms with Chinese Salad

Have fun preparing this mushroom dish!

Soak the mushrooms in water the night before. Clean the mushrooms thoroughly beforehand, especially the insides. Cut the stem end into small pieces.

Cut Chinese lettuce into strips about 8 by 2 cm. Heat 2 to 3 tablespoons of peanut oil in a wok, fry the lettuce in portions for about half a minute and remove again. Briefly squeeze the mushrooms by hand, sauté briefly and also remove again.

Pour the oil out of the wok so that only about 2 tablespoons remain in the frying pan, cut the leek into pieces about 2 to 3 cm long and fry briefly together with the ginger until the vegetables are fragrant. Add 2 tablespoons of rice wine and 100 times of water, season everything together with salt and add the sugar.

Add the mushrooms and the Chinese lettuce and bring to a boil. The Chinese lettuce should remain green. Take out the lettuce and spread it on a plate, take out the mushrooms and stack them in the middle. Bind the sauce with cornstarch and pour over the mushrooms.

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