After eating this dish in the restaurant, the fragrance and sweetness are fresh in my memory. Try it at home. It's as delicious as the one in the restaurant. For health reasons, replacing butter with vegetable oil didn't affect the taste, but it didn't smell so good.

material

300g of fresh corn kernels, 50g of fresh peas, 6 fresh mushrooms, 2 tablespoons of vegetable oil11/and 4 teaspoons of salt1/.

working methods

1. Wash corn and peas and drain. Wash fresh mushrooms, cut 5 mushrooms into corn-sized grains, 1 mushroom slice.

2. Preheat the wok with high fire, add vegetable oil, heat it to 70%, add mushrooms, stir-fry for 2 minutes, add corn, stir-fry for 3 minutes until brown spots appear on the corn, add salt and stir-fry evenly. Add peas and fry for 3 minutes.