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- 1 bunch komatsuna(Japanese mustard spinach)
- 1 pack shimeji mushroom
- 2 slice bacon
- vegetable oil
- salt and pepper
- Cut the komatsuna into 3㎝ lengthwise pieces, cut the stem of shimeji mushroom and 3㎝ lengthwise pieces. Cut the bacon into strips.
- Heat the oil in a frying pan, Add the bacon, komatsuna and shimeji mushroom and fry.
- Seasoning with salt and pepper.