Good afternoon here we will give you a recipe shimeji mushroom & green peppers egg stir-fry which is delicious The way making it is very very easy. You just need to be careful to get results from shimeji mushroom & green peppers egg stir-fry which has aroma and taste that can evoke our tastes.

So that the result of shimeji mushroom & green peppers egg stir-fry, what needs to be done is first from the type of material, then selection of fresh and good ingredients, to how to processing and serving it. No need doubt if want prepare shimeji mushroom & green peppers egg stir-fry the delicious as long as you know the tricks and how to make this dish able be treat very special.

Ingredients and seasonings used in prepare

1. Prepare 1/2 pack Shimeji mushrooms
2. Take 2 medium Green bell peppers
3. Take 3 Egg (Medium)
4. Prepare 1 dash Milk (for the beaten egg)
5. Prepare 1 Salt
6. Prepare 1 Pepper

You can hand-separate clinging mushroom stalks to ensure even cooking. Use Shimeji mushrooms (しめじ) are a group of mushrooms native to East Asia and northern Europe. The most common varieties enjoyed in Japanese cuisine includes hon-shimeji, buna-shimeji, and bunapi-shimeji. Shimeji mushrooms have fantastic health benefits.

How to make:process Shimeji Mushroom & Green Peppers Egg Stir-fry:

1. Wash the vegetables. Remove the base from the shimeji mushrooms and tear apart into small pieces. Julienne the green pepper. Beat the egg with a little bit of milk.
2. Heat the frying pan to medium heat and lightly grease with vegetable oil. Cook the shimeji and the peppers.
3. Once the peppers have cooked through, season with salt and pepper. Pour in the egg and stir it around with chopsticks until half-cooked.
4. Once the egg has reached the hardness of your choice, arrange on a dish and enjoy!
5. Done and ready to serve!

They are rich in antioxidants, protein, potassium, and fiber. Some studies show that it can prevent parasitic infections and the proliferation of various cancer cells. White Hon Shimeji mushrooms are small to medium in size, growing in tightly packed bunches with convex, rounded, button caps and slender stems. The petite caps are pure white, pale, smooth, and crisp. Bring a large sized saucepan of water to a boil and cook the noodles according to the instructions of the box.

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