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How to stir-fry vegetarian vegetables. How to make stir-fried vegetarian vegetables.

1. Wash the soybean sprouts, carrots, baby spinach, celery and pea shoots; remove the tail tips of the soybean sprouts, peel the carrots, remove the yellow leaves from the baby spinach and retain the whole shape, and remove the stems and leaves from the celery. , remove old stems from pea seedlings.

2. Soak the fungus and shiitake mushrooms in warm water; wash the dried fragrant beans and bean skins and set aside.

3. Shred the soaked fungus, dried shiitake mushrooms, dried fragrant beans, bean curds, carrots, and cut celery into equal lengths.

4. Heat the oil in the wok, pour in the fungus shreds, stir-fry quickly, then add an appropriate amount of salt, stir-fry and pour into the large basin prepared in advance.

5. Heat oil in a wok, pour shredded shiitake mushrooms, stir-fry quickly, add appropriate amount of salt, stir-fry and pour into a large basin of fungus.

6. Fry the dried fragrant beans, bean curds, soybean sprouts, carrots, celery, baby spinach, pea sprouts, and potherb mustard in turn until cooked, and pour into a large basin. When frying celery, add some sugar. When frying potherb mustard, do not add salt, just add some sugar.

7. Add chicken essence and sesame oil to a large basin, and mix all ingredients and seasonings evenly.