新鮮香菇 shiitake: 4， 青菜 baby bochoy: 3， 胡椒粉 pepper: ， 喜馬拉雅粉鹽 himalaya pink salt: ， 生粉 corn starch: 1 tsp 一匙， 橄欖油 olive oil:
1新鮮香菇去蒂,切除邊，上鍋煎比較平整。 Remove the tips of shiitake and trim the edgy off to make them flat on the pan.
2橫豎花刀在香菇上切出花紋，不要切斷。在表面撒上橄欖油、胡椒粉，粉鹽。 Gentle slice half way follow the path as shown in the picture. Don't chop all the way down! Drizzle the shiitakes with dash of olive oil and sprinkle some pepper and salt.
3切下的香菇邊緣可以切碎，青菜切段。 Chop the edges of shiitake into small pieces and chop the baby bochoy on to large chunks.
4在香菇中插入牙籤保持形狀，下鍋干煎至香菇出水，拿出待用。 Use toothpicks and stick into the shiitakes to help them maintain the shape when they are heated up in the pan. When shiitakes turns juicy get them out and set aside.
5熱鍋放入橄欖油，放入青菜和香菇碎，出水後滑入煎好的香菇，取出牙籤。 Use olive oil. Fry baby bochoy and chopped shiitakes first in the pan. Sauté for a while and than put the pre sautéd shiitake in. Make sure you get the toothpick out!
6完成！ Done and done!