Chop the chrysanthemum green stems into 2 cm pieces, and the leaves into 3~4 cm pieces. Remove the roots from the shimeji mushrooms, and shred.
Heat vegetable oil in a frying pan, add step 1, and sauté over strong medium heat for 2~3 minutes.
Once the color of the meat has changed, add chrysanthemum green stems, shimeji mushrooms, and saute for about 1 minute.
Add chrysanthemum green leaves and ◎. Coat everything in the sauce over strong heat and then remove from heat.
Serve on plates.
Story Behind this Recipe
I generally keep the salt content low in the meals I serve my family to keep them well-nourished. But non-seasoned food all the time is boring, so I add flavoring, and though up a recipe that is delicious even without lots of salt.
I use one small bunch of chrysanthemum greens. Use about 2/3 when using a large bunch.