Wash vegetables. Don't cut the roots very thin, but thick strips can keep a crisp feeling and won't be cooked at once. Cut the mushrooms in half. Stir the sauce according to the amount.

Hard-to-cook ingredients, such as broccoli, blue-and-white bamboo shoots, long beans and carrots, should be cooked in a pot, with a little salt, and then taken out and drained until the color becomes darker and a little Microsoft. Pour the water out of the pot.

Add 1 tbsp oil, drain carrots, fry until golden brown, and take out.

Fry the pumpkin in medium heat until it is slightly burnt, then fry the yellow comb melon, eggplant, onion, Dutch beans and red bell pepper. Take out the fried ingredients first. Finally, stir-fry the drained vegetables until they are fully cooked.

Gently mix all vegetables, drizzle with sauce and mix well.

Let it stand for 5 minutes and let the vegetables absorb the sauce. It's delicious to eat warm or cold.