1. Wash the stems and fold them into small pieces by hand.
2. Cut the tomato into small pieces and mince the garlic.
3. Heat the wok and add oil, add garlic and sauté until fragrant.
4. Add vegetable stems and tomatoes and stir fry for ten seconds, add some white vinegar to continue stir fry, then add a little water and cover the pot for a while.
5. Finally, put it in the oil and stir-fry evenly to get out of the pan.
Tips:Putting the vinegar first makes the stalks easier to soften. Our family likes to eat very soft, so add the lid to stuff. If you don’t like too soft, you don’t need to make it stuffy. I don’t add salt because it consumes oil and has a salty taste.
