Simple and low calorie, Korean Pleurotus eryngii.

Prepare ingredients, cut Pleurotus eryngii into pieces, blanch for 3 minutes, remove with ice water and drain, chop green pepper and red pepper pine nuts and add one spoonful of honey (optional), one spoonful of olive oil and two spoonfuls of soy sauce. Add olive oil, slowly fry 2 sides until slightly yellow, pour in sauce to collect juice, and serve.