First you need to prepare the mushrooms muer. Black tree fungus known to man for thousands of years and since then is an integral part of Oriental cuisine. It contains a set of 8 amino acids, vitamins, provitamins, mineral salts. It has a high content of protein and sugar with a small amount of fat. Dry these mushrooms outwardly like pieces of charred paper.

But if they pour water, they begin to grow in size. After soaking the Chinese mushrooms increase in volume 6-8 times. A piece of mushroom that will fit in a tablespoon, absorbs 250 ml of water. The package indicates the method of their preparation. Most often, the mushrooms are soaked for several hours in warm water, then washed, and, if specified in the instructions, boil a few minutes. A more laborious method - after soaking rinse the mushrooms to sort out, again pour cold water and put a day or even two in the refrigerator on the bottom shelf. Then Muir revealed to present its value will be ten times more compared to the amount of dried mushroom and become soft, which will not, if it is just scalded. Mushrooms have almost no taste, it is manifested only in complex with other components of the dish that includes mushrooms. They feel smooth, slippery, but at the same time, getting on the tooth, unexpectedly nice crunch. So if you pre-prepare the mushrooms muer, all dish can be prepared in no more than 15 minutes. So let's go.

Oyster mushrooms do not require long training. They need to be washed, dried and cut into not too thin strips. Small mushrooms can be left whole without cutting.

Celery wash and cut.

Do peppers remove seeds and cut into strips, ginger root peel and chop, garlic cut into strips.

When all components are prepared, you can start to heat treatment. In a wok heat vegetable oil and fry the pepper, garlic and ginger for 1 minute, stirring constantly.

Add the oyster mushrooms and mushrooms muer. Cook, stirring, until the mushrooms will not give the juice. After that cook for another few minutes.

Add celery, fry all together for 2 minutes. Add rice vinegar, soy sauce, starch, diluted in two spoons of water. Optionally, you can add MSG. Mix well, taste, if not enough salt, needs more salt to taste. More to keep the dish on fire is not necessary that the celery is crunchy, and stayed crunchy.

Garnish with rice noodles. Optionally, sprinkle with chopped greens celery, which was at the inner petioles. A delicious dish ready! Bon appetit!