Ingredients 1 small bunch of baby broccoli
1 small white zucchini
50g french beans
100g enoki mushroom
1 big flat mushroom
4 garlic cloves, finely chopped
2 tsp truffle salt
4 tbsp extra-light olive oil
50g cold water
Cut off and discard roots (about 2cm) of enoki mushroom. Divide enoki mushroom into 8-10 small bunches.
Chop or slice baby broccoli, zucchini and flat mushroom to a length similar to that of enoki
Heat frypan over medium heat, put 2 tbsp olive oil to pan, then stir fry sliced flat mushroom and enoki mushroom until they just become tender, set aside.
Heat frypan over high heat, put 2 tbsp extra-light olive oil to pan, then put chopped garlic, baby broccoli, zucchini, beans to pan, stir fry for 1 minute, cover with 50g cold water, cook for 2 minutes. Don't overcook, otherwise, the veggies won't be kept green.
Open the lid, put back stir-fried mushrooms to the pan, add 2 tsp truffle salt, stir fry all veggies again (about half minute) to allow them to absorb the flavor of the truffle salt, then serve.