Blanch carrots and mushrooms, cut into cubes with a square of 1cm, blanch peas for 3 minutes, remove and drain. Cut onion and ginger into powder for later use.

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Heat the wok and pour in the oil. When the oil is 50% hot, add chopped green onion and ginger and stir-fry until fragrant.

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Add diced mushrooms and fry for 1 min.

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Add carrots and diced peas and stir-fry for 2 minutes. Add soy sauce, oyster sauce and sugar and stir fry.

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When the soup begins to dry slowly, pour in water starch and mix well (because oyster sauce is salty, you can add no salt or less salt, and adjust it according to your personal taste)

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enter the market

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