Water Dropwort and Mushroom Stir-Fry

Steps

How to make it

Prep 6 min · Cook 7 min

1. Rinse 180 g water dropwort and cut into about 5 cm lengths; drain well. Slice or tear 100 g mushrooms into thin pieces. Peel and mince 2 garlic cloves.
2. Heat a skillet over medium. Add 1 tbsp olive oil. When hot, lay mushrooms in a single layer.
3. Cook mushrooms over medium about 2 minutes until they release a little moisture and edges soften slightly.
4. Add minced garlic; over high heat, sauté about 20 seconds until fragrant.
5. Add water dropwort; stir-fry over high heat 1 minute, tossing so both ingredients heat evenly.
6. Add 1/4 tsp salt and a pinch of white pepper; toss quickly.
7. Taste and serve immediately.

Tips & storage

Make it easier

• King oyster or shimeji mushrooms work well.
• Drain vegetables well before cooking; excess water steams them and softens the texture.

Refrigerate 1 day; microwave softens texture.

Substitutions