30 minutes

Flavor

Savory

Difficulty

Easy

1. Wash all the ingredients and drain them well.

2. Slice the rice cake and wash it well, I like to soak it in water, but it's okay if you don't.

3. Slice the mushrooms.

4. carrot slices.

5. cut off the bok choy.

6. pan hot, pour in the right amount of oil, slightly hot into the carrots. Carrots should be fried first, in order to fry it carotene out.

7. carrots slightly stir fry, put the mushrooms.

8. Stir fry evenly and add black fungus. Black fungus I soaked in advance, boiled.

9. Add the black fungus and stir-fry, then pour in the bok choy.

10. Stir-fry quickly until the vegetables become soft.

11. Pour in the rice cake.

12. Add half a bowl of water and stir-fry. If you like soup, add more.

13. generally like this.

14. To the soup boiled, add an appropriate amount of salt. According to the family's taste,

15. Stir fry evenly again, add the lid of the pot on medium heat for 2 minutes.

16. Pick up the pot and plate