Green Pepper stir fry with Yunnan Ham and Thelephora ganbajun
Known as the “Wild Fungus Kingdom”, Yunnan’s unique three-dimensional climatic conditions bred a wealth of wild edible fungi resources.
（Raw Thelephora ganbajun干巴菌）
Thelephora ganbajun is a gourmet fungus in Yunnan province of Southwest China. Every July and August, when the rainy season comes, the thelephora ganbajun could be found between pine trees in the forests in Yunnan. These natural green edible mushrooms are rich in vitamins, high-quality protein and other ingredients beneficial to the human body.
How to cook it:
- Pick and tick all the pine leaves and other impurities of the thelephora ganbajun, and to tear them into smaller parts. Put the fine thelephora ganbajun into a bowl, and gently rub them together with 5 grams of salt. And then rinse with clear water several times. When the dirt rinsed away, simply squeeze the water out of the ganbajun.
- Shred some green pepper and Yunnan ham into 3cm. Chop 6 – 8 garlic cloves.
- Warm the pan for several seconds and put about 70 grams of lard into the pan. And then add the ganbajun into the pan and keep stirring until it’s done and to put them into a bowl.
- Add 30 grams of lard again into the pan, and then put garlic cloves, green pepper, Yunnan ham all together into the pan. Keep stirring for 2 minutes and to add the ganbajun, a pinch of salt and some cooking wine. Stir fry for another 20 seconds.
