Stir-fried vegetables are dishes that we often eat in our lives. So with such a rich variety of dishes, do you know how to make some relatively simple stir-fried dishes? The following is a simple stir-fried dish that I have compiled for you. I hope it can help. to you.

Simple stir-fry preparation: Stir-fried Cantonese bacon with snow peas

Ingredients:

Snow peas, Cantonese bacon, sausage, ginger slices, salt, cooking wine.

Method:

1. Cut off both ends of the snow peas, remove tendons and wash them, wash the bacon and sausage, boil water in a pot, cook the bacon and sausage for a few minutes, remove and slice.

2. Heat the pan, add oil, sauté the ginger slices until fragrant, add the bacon and sausage and sauté until fragrant.

3. Add the snow peas and stir-fry evenly. Finally, add cooking wine and a little salt and stir-fry evenly.

Simple stir-fry preparation: Cantonese style dry-fried beef river

Ingredients:

400g river noodles, 100g mung bean sprouts, 50g chives, 80g lean beef, shallots 30g, 10g old ginger, 10g cornstarch, 2 tsp dark soy sauce, 1 tsp light soy sauce, 1 tsp soy sauce, 1 tsp sugar, 1 tsp salt, 2 tbsp oil.

Method:

1. Soak the rice noodles in hot water for 5 minutes until soft, remove and soak in cold water for 30 minutes.

2. Cut the lean beef into 0.3cm thick slices, add cornstarch and soy sauce, stir evenly, and marinate for 30 minutes. Cut off the ends of mung bean sprouts and wash them. 3. Peel the shallots and cut into shreds. Wash the leeks and drain them completely, then cut into inch-long pieces and set aside.

3. Heat the wok over high heat until green smoke comes out. Pour in the oil and heat it until it is 40% hot. Turn to medium heat, add the beef and stir-fry until it changes color. Drain the oil and set aside.

4. Heat the oil in the wok again until it is 60% hot, add shredded shallots and sauté until fragrant. Remove the rice noodles from the water, drain and put into the pot and stir-fry for 2 minutes. Add the fried beef, light soy sauce, dark soy sauce, white sugar and salt and stir-fry quickly. Finally, add the bean sprouts and chives and stir-fry for 1 minute. Remove from the pot.

Simple stir-fry preparation: Spicy Dry Fried Beef River

Ingredients:

Fresh rice noodles, beef, onions, mung bean sprouts, green and red peppers, ginger and scallions garlic.

Method:

1. Cut the beef into thin slices and marinate with cooking wine, light soy sauce, sugar, black pepper, starch and a little oil. Remove the heads and tails of the mung bean sprouts and cut the onions into small pieces. Shape into strips, mince onion, ginger and garlic.

2. Cover the fresh beef river noodles with plastic wrap and put it in the microwave for 1-2 minutes until the river noodles become soft and tear it apart carefully

3. Heat the oil in a hot pan and sauté the minced ginger until fragrant , pour in the marinated beef and stir-fry quickly over high heat until the beef changes color, then serve immediately.

4. Heat oil in a hot pan and sauté minced ginger, green onion, garlic, and shredded onions until fragrant. Pour in mung bean sprouts and stir-fry until 8 bean sprouts are mature. Pour in beef, mix well, and serve.

5. Heat the oil in the pan, pour the rice noodles into it and shake it with chopsticks. Mix one spoon of dark soy sauce, 2 spoons of light soy sauce, half a spoon of oyster sauce and half a spoon of sugar to make a sauce and add it to the rice noodles in two batches. , evenly distributed.

6. Finally, pour in the pre-fried side dishes, mix well with chopsticks, and sprinkle with chopped green onion.

7. The amount of oil must be controlled during the whole process. Too little rice noodles may stick to each other, and too much rice noodles may be too greasy.

Simple stir-fry preparation: stir-fried yam, fungus and fungus

Materials

Main ingredients: 400 grams of yam and 150 grams of water-fried fungus.

Seasoning: 1 teaspoon of refined salt, 1 teaspoon of MSG, 1 tablespoon of cooking wine, 0.5 tablespoon of oyster sauce, 40 grams of vegetable oil, appropriate amount of water starch and shredded onion and ginger.

Method

1. Remove the fibrous roots from the yam, use a tool to remove the skin, wash and cut into trapezoidal sections, blanch for 30 seconds, remove and cool, and cut into pieces Rhombus-shaped slices, blanch in water for 30 seconds, remove and cool for later use;

2. Pick and wash the fungus, tear into small pieces, blanch for 1 minute, remove and cool for later use;

3. Cut the green onion and ginger into shreds and set aside;

4. Heat the vegetable oil in a pan, add the green onion and ginger and sauté until fragrant, pour in the oyster sauce, yam and fungus, add cooking wine, sprinkle with refined salt and stir-fry evenly. Thinly thicken the gravy, add MSG, drizzle with oil, take out and put on a plate.