Required materials: half a catty of mushrooms, half a catty of vegetables, oil and salt, 2 cloves of garlic, 1 tablespoon of oyster sauce, water starch,

1. Cut off the stalks of the mushrooms, put the mushrooms into the water and cast them to wash them well, and remove the old leaves of the vegetables and cast them to wash them well.

2. Slice the larger mushrooms into 3 pieces, and the smaller ones into 2 pieces.

3. Cut the larger greens into 6 equal pieces, and the smaller ones into 4 pieces.

4. Add water to the pot to boil, drizzle a few drops of oil, then add a little salt, blanch the greens, blanch the greens until the color becomes dark green, fish out the greens, greens blanching, add a little oil and salt to the water, you can make the greens more bright green color.

5. Put the greens out immediately after fishing, put them in cold water and cast them to cool, so that the greens cool down quickly, fish them out, and drain the water. After blanching the greens, put them into cold water right away to cool them down quickly, so that the color of the greens won't turn yellow, and also to keep the greens crispy and tender.

6. pot of water to boil again, under the mushrooms blanching, blanching mushrooms to slightly soften, the mushrooms out, drain the water to be used, mushrooms within the folds of the umbrella cap is very easy to hide impurities, blanching can be removed from impurities and odor, but also to maintain the flavor of the mushrooms pure.

7. Heat the oil in a pan, add the garlic and stir-fry the mushrooms for 1 minute.

8. Then add the greens, add oyster sauce, drizzle a little water starch thickening, stir-fry evenly over high heat, turn off the heat, and serve on a plate.