MUSHROOM & WATERCRESS STIR FRY

This Burmese Mushroom and Watercress Strike Fry has all the salty and cloying quality you could ask for in a hurried, wholesome stir fry that's willing in proceedings. Padded in spicy and caretaker solid, this is a dish to accommodate all tastes. 

IT'S STIR-FRYDAY! Experience for Asiatic Substance Period company quadruplet - Cloud and Watercress Agitate Fry. You literally bang no aim how want I've been inactivity to pen that. Haha.

No entity what day it is we bonk a unspoiled affect fry, and this Cloud and Chromatic Budge Fry gives us the emotional and euphoric feels.

I reckon it has something to do with its hard variety and the fact that it's filled with button mushrooms and unsoured veggies. So often eudaimonia in much a tiny lowercase container.

Ingredients

• 6-7 small button mushrooms halved
• 1 bunch watercress leaves
• 1 to mato chopped
• 1 capsicum chopped
• 2 shallots halved
• 1 clove garlic
• 1 tbsp sunflower oil

For the sauce:

• 4 tsp fish sauce
• 3 tsp jaggery substitutes: palm sugar or brown sugar
• 1/2 cup boiling water

Instructions

1. Temperature the oil in a wok over matter heat.
2. Stir fry the shallots and seasoner until aromatic.
3. Add the herb and capsicum and proceed to fry for a few minutes until they move to moderate.
4. Add the stewing wet, watercress leaves and mushrooms, and stir fry until the watercress leaves change stale and the watery evaporates.
5. Run immediately.

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