Mushroom vegetable stir-fry

Mushroom vegetable stir-try
Ingredients:
-oyster mushrooms,wiped with wet kitchen towels
-shitake mushrooms, wiped with wet kitchen towels
-woodear, chopped into bite-size (remainder from what was used for the pork balls)
-green/red peppers (remainder from what was used for the Thai curry )
-napa cabbage, washed and julienne (remainder from what was used for the cabbage pork ball soup)
-baby boy choy, washed and cut
-minced garlic
-oyster sauce, to taste
-water

Method:
-heat some canola oil in frying pan
-add the minced garlic to flavor the oil and subsequently the stir-fry
-add all the "fungi-related" ingredients i.e oyster mushrooms, shitake mushrooms,woodear, work them in the pan for 1-2 min
-then add the peppers, baby bok choy, and cabbage, and sitr fry for 1-2 min
-add some water and oyster sauce, stir fry all the ingredients together and let it simmer in covered pan for 3-5 mins

Ready to serve:

I have used celery and broccoli (substituting baby bok choy and napa cabbage) and enoki (substituting shitake) before for this dish. It works as well ! To spice things up, you can add thinly sliced red chilli (seeded) in the stir-fry. All the flavors blend well together.

Tag: stir-fry, mushroom, double-duty