I recommend several ways to make vegetarian stir-fried vegetables. They are light in taste and simple to make, and your children will still want them after eating them!

Green vegetables are rich in vitamins, calcium, dietary fiber, protein and various trace elements.

Eating more green vegetables can not only beautify the skin but also reduce fat and lose weight.

Today I would like to recommend some recipes for home-cooked vegetables. The taste is light and the recipes are simple and easy to learn. Come and try them now!

Sauce rapeseed raw materials: 300g rapeseed seasoning, 10g each sweet noodle sauce and bean paste, 8g white sugar. Production method: 1. Remove the stems of the rapeseed, wash it, then cut it in half and set aside.

2. Chop the bean paste into small pieces and mix well with the sweet noodle sauce to make a sauce.

3. Heat oil in a pot and sauté the sauce over high heat until fragrant.

4. Pour the rapeseed into the pot and stir-fry for a few times. Add sugar to taste and serve.

Tips: Don’t stir-fry for too long. Dish out the rapeseed as soon as it changes color.

Garlic water spinach Ingredients: 300 grams of water spinach, 20 grams of garlic, 2 grams of peppercorns, 4 grams of salt, appropriate amount of chicken essence. Production method: 1. Wash the water spinach and cut it into sections.

2. Peel the garlic, wash and chop into fine pieces.

3. Put the pot on the fire, heat the oil, add the peppercorns and fry until fragrant, take it out and use it.

4. Add minced garlic and water spinach and stir-fry until it changes color, then add salt and chicken essence to taste.

Tips: Water spinach should be fried quickly over high heat to avoid loss of nutrients.

Ingredients: 350g of lettuce, 350g of lettuce, seasoning: 5g of dried red pepper, 2g of Sichuan peppercorns, 5g each of salt and cooking wine. Preparation method: 1. Wash the lettuce, remove the heads, cut into long sections, and shred the red pepper.

2. Put the pot on the fire, pour in the oil and heat it up, add the Sichuan peppercorns and red dry pepper shreds and stir-fry until fragrant.

3. Add the lettuce again.

4. Add cooking wine, stir-fry until cooked, and season with salt.

Tips: When frying lettuce, the heat should be high, the oil should be slightly large and hot enough, and the frying time should be short, otherwise the nutrition will be destroyed and the color will become darker.

Ingredients: 400 grams of cabbage, 10 grams each of dried red pepper, vinegar, and water starch, 2 grams each of soy sauce, minced green onion, 3 grams of salt, and appropriate amount of sesame oil.

Preparation method 1. Remove leaves from cabbage, wash and cut into slices.

2. Put the pot on the fire, heat the oil, add the chopped green onions and dried red chili peppers until fragrant.

3. Add cabbage and stir-fry briefly.

4. Cook in soy sauce, add vinegar and salt to taste, thicken with water starch, and drizzle with sesame oil.

Tips: The sides of cabbage are thicker. Use a knife to slice them at an angle and you can cut them very thin, making them easier to cook when stir-frying.