Ingredients:
400g Pholiota nameko
A cucumber
Half a carrot
A handful of chopped onion and minced garlic
Condiments: Salt and oil
Cooking steps:
1. Go blanching of Pholiota nameko, then remove from the wok with a slotted spoon.
2. Remove the peel of carrot and slice it up. Cut cucumber into slices and set aside.
3. In a wok, add a drizzle of oil, once hot, drop in chopped onion, minced garlic, Pholiota nameko and saute over high flame for 2-3 minutes, then let sliced cucumber, carrot join in and maintain the fairly high heat for another 3 minutes or so. Serve.