材料：
平菇，小啡菇，滑子菇，金針菇各100克，
蠔油15克，
青椒，紅椒各適量
鹽3克，味精1克，生抽8克，料酒10克

做法：
1.平菇，小啡菇，滑子菇，金針菇洗淨，均用熱水燙過後，撈起晾乾備用；青椒，紅椒洗淨，切片。
2.油鍋燒熱，下料酒，將平菇，小啡菇，滑子菇，金針菇炒至快熟時，加入鹽，生抽，蠔油翻炒入味。
3.湯汁快幹時，加入青，紅椒片稍炒後，加入味精調味即可。

Ingredients:
Oyster Mushroom, Crimini mushrooms, slider mushroom, needle mushroom--each 100G,oyster 
sauce—15G, green pepper, red pepper---the right amount; Salt 3G, MSG 1G, light soy sauce 8G, cooking wine 10G; Preparation:
1.Oyster mushroom, Crimini mushrooms, slider mushroom, washed and use the hot water to blanch, remove and dry, set aside; Green pepper, red pepper washed, slice. 2.Add the oil in the pan to heat, and add cooking wine, oyster mushroom, mushrooms, slider mushroom, needle mushroom fry to fast cooked, add the salt, soy sauce, oyster sauce stir occasionally. 3.When sauce dries quickly, add green and red pepper piece slightly fry, add MSG seasoning.