Brussel sprouts are:

Leafy, bok choy, cabbage, rape, etc.;

Fruity, eggplant, cucumber, large pepper, etc.;

Stems, celery, lettuce, potatoes, etc.

Roots, turnips, sweet potatoes, yams, etc.

Flowers, cauliflower, yellow flowers, etc.

Roots, stems, leaves, flowers, and fruits of plants can be vegetables.

Stir-fried bok choy

Garlic, oyster sauce, veggie stir-fry

Mushroom stir-fry bok choy

Mushrooms, shiitake mushrooms, shiitake mushrooms, etc.

Meat stir-fry bok choy

Meat oil, meat foam

Stir-frying bok choy practice step by step:

Bok choy pick off the old leaves, yellow leaves, break them into pieces, and place the whole piece into the Soak the whole piece in water for a while

2. Rinse the bok choy, each leaf should be rinsed clean

3. Break it apart with your hands, separate the leaves and stalks into two small baskets, drain

4. Heat a pan on the stove and pour in the oil (a little more)

5. When the oil is hot, pour in the stalks and stir-fry them, stir-fry for a while, then simmer for a while, until the stalks are soft

6. Add the leaves and the stalks, and add a few drops of oil to the pan, then stir-fry for a while, then simmer for a while, until the stalks become soft

7. p>6. Add the leaves and stir-fry until all the leaves become bright green

7. Add water (one-half of the vegetables is appropriate), add the right amount of salt, and boil over high heat

8. Simmer for a while, open the lid and stir-fry, add the right amount of salt

9. Boil for a while, and so on, when the green vegetables have become soft and sticky, add monosodium glutamate that is ready

References

Dougou Gourmet