Stir-fried bok choy

Cut off the roots and cut them into 3cm widths.
Shimeji cuts off the stem
Wash Kikurage with water and cut into bite-sized pieces
Cut the carrots　into shapes of half circles

A and B are put in a bowl and mixed together.

Put sesame oil in a frying pan and heat
Add carrots, green pepper stems, shimeji, kikurage and sprouts
Fry until soft

Add the leaves of Bok choy and mix, turn A and stir for 1.2 minutes

Turn off the heat, tilt the frying pan and add B to the broth. If it gets thick, entangle it as a whole.