Ingredients: 4 slices of Chinese cabbage, 1 tomato (90g), 1 tablespoon of chopped green onion, 4 cloves of garlic, appropriate amount of dried chili peppers (flexibly control the spiciness)

Gr?n juice : 1 spoon of oyster sauce, 1 spoon of first-grade fresh soy sauce, 1/3 spoon of salt and half a spoon of sugar, put them into a small bowl, add 2 spoons of water starch and mix well

Method:

1 Soak the cabbage in water and wash it. Key points: soak the cabbage for a while to make it crispier; wash the tomatoes; put the oyster sauce, first-grade fresh soy sauce, salt, and sugar into a small bowl, add water and starch, mix well, and make a gravy for later use (above) Ingredients are proportional)

2 Slice the cabbage with a diagonal knife and cut the cabbage leaves into small pieces; peel the garlic, flatten and mince it

3 Put vegetable oil in the wok, heat the oil to 50%, and add Stir-fry the dried chili segments until they turn brown, add chopped green onion and minced garlic and stir-fry until fragrant

4 Add Chinese cabbage and stir-fry over high heat

5 Stir-fry until the cabbage is wilted and slightly soupy, quickly Add tomatoes and stir-fry for a few times

6 Pour in the prepared gravy, stir-fry quickly and evenly, turn off the heat and serve on a plate