|Small parsley||A stick|
|Bell pepper (red /yellow)||Half of each|
|Shiitake mushrooms||6-8 flowers|
|Pleurotus eryngii||1/4 root|
|Cool rice (or leftovers)|
Soak the shiitake mushrooms, wash them, remove the rhizomes, and dice them.
Diced bell pepper and pleurotus eryngii, minced ginger and celery.
Bring a pot of water to boil the peas and Pleurotus eryngii until soft and cooked.
Put oil in the pan and sauté diced mushrooms, minced ginger and celery.
Mix peas, bell peppers and pleurotus eryngii, stir-fry a little soy sauce or salt to taste.
Set aside the above ingredients, stir in the rice and add a little water to prevent the rice from becoming too dry.
Sprinkle with basil and stir fry until fragrant, and finally sprinkle with soy sauce or vegetarian oyster sauce.
Place the fried assorted rice in a bowl, press tightly, and buckle up on the plate.