Nấm xào sả ớt is mushrooms stir-fried with lemongrass and chili. It’s easy to cook, which makes it a good choice when you’re busy. The author’s first choice is to serve it with boiled rice and a hot soup. Ingredients 200 g mushrooms (straw mushrooms or king oyster mushrooms) 1–2 lemongrass Chili, salt, fish sauce, Maggi seasoning Shallot, coriander, spring onion How to make nấm xào sả ớt 1. Prepare the mushrooms Cut the roots off the mushrooms, clean them in water with a little salt added, and slice them into medium pieces. 2. Prepare the lemongrass, chili and spring onion Peel off the tough outer layer of the lemongrass, clean it and mince it well. Clean the chili and slice it into small rings. Clean the spring onion, smash the white part and slice the green part small. 3. Fry the aromatics Heat 2 teaspoons of oil. Add the minced shallot and the white part of the spring onion and fry until fragrant. Then add the minced lemongrass and the green part of the spring onion, stir well and fry for 4–5 minutes. 4. Stir-fry the mushrooms Add the sliced mushrooms and fry them quickly over high heat. Season with 1 teaspoon fish sauce, ½ teaspoon salt and ½ teaspoon Maggi seasoning, and stir well. Fry for 6–8 minutes, season again to suit your taste and turn off the heat. Before serving, sprinkle pepper over the top. Eat it with boiled rice. Share:
