Colorful pepper and wild rice

Ingredients: wild rice, green pepper, red pepper

Seasoning: ginger, vegetable oil, soy sauce, salt, sugar

Method:

1. Wash, peel and shred the wild rice and set aside; cut the green and red peppers into shreds and set aside; cut the ginger into thin strips and set aside;

2. Put in the pot Add vegetable oil and shredded ginger. When the ginger smell comes out, add shredded wild rice, then add soy sauce and salt and stir-fry. 3. The frying time can be slightly longer. When the wild rice is almost cooked, add green pepper and red pepper and stir for a few times.

4. Finally, add a small amount of sugar to taste and serve.

Wild rice fungus

Ingredients: One pound of wild rice, 15 grams of dried fungus (soaked)

Ingredients: salt, one teaspoon of sugar (brown sugar)

Method:

1. Peel and wash the wild rice and slice it into pieces for later use;

2. Soak the fungus, wash it and blanch it in boiling water until it is dry and set aside;

3. After the pot is hot, add a little base oil. When the oil is hot, add the wild rice slices and stir-fry quickly;

4. Continue to add the fungus and stir-fry quickly;

5. Add salt and sugar to taste, stir well and then remove from the pan.

Dinged Wild Wild Rice Chicken: First, peel the edamame, wash the beans and set aside; wash the chicken breast and cut into dices for later use; Dice the peppers and set aside for later use; Wash the wild rice, peel and cut into even pieces. Shape into diced pieces and set aside; heat hot water in a pot, add edamame to blanch the water, remove and drain, set aside; heat the oil pan, add diced chicken, stir-fry until it changes color, then put on a plate, set aside; heat oil in another pan and sauté onions and garlic until fragrant. Then add the edamame and wild rice and stir-fry, then add an appropriate amount of salt, then add the diced chicken and chili and stir-fry, then add the oyster sauce and light soy sauce and stir-fry evenly before serving.