1, put a moderate amount of olive oil in the pan.

2, when the oil temperature is slightly hot, put celery, fungus, green pepper and green bamboo shoots into the pan and stir fry evenly.

3: Add the blanched shiitake mushrooms, portobello mushrooms and snow peas to the pan and stir-fry over medium heat.

4: Stir-fry evenly and add salt.

5: Add water to the dry starch and sprinkle evenly into the pan.

6, after the juice, drizzled with sesame oil, serving plate can be. [4] Lohan Zhai originally for the temple dishes, the initial production is relatively simple, is the selection of raw materials to cook a pot and food, and later because of the grand Buddhist activities, for the master of the scriptures, Shamisen precepts, priests worship Buddha, often by the master, Shamisen, priests pay for the fasting for the crowd, the production of the gradual abundance of exquisite and according to the amount of money, divided into thousands of monks Lent, Lent, Lent, Lent, Lent, Lent, Lent, Lent, Lent, Lent, Lent and Lent, Lent and Lent, Lent and Lent, Lent and Lent, Lent and Lent, Lent, Lent and Lent. This dish has been handed down to the marketplace vegetarian restaurant, and further improved and enhancement, and there are on the fast, the next fast, there are also on, in, under the three fasts, the ingredients vary from time to time and place. But generally no less than ten kinds. Production methods are also the same in different, but all have savory, fragrant, elegant features. Luo Han Zhai to seasonal vegetables, three mushrooms (shiitake mushrooms, mushrooms, straw mushrooms), six ears (silver ear, fungus, elm ear, yellow ear, cinnamon ear, stone ear), soybean products, gluten, fruits and other raw materials, burned, boiled, simmered, stewed, characterized by smooth and soft, multi-fragrance fusion, [4]? It is characterized by salty, fresh, fragrant and light.