Carrot Peas

Name: Carrot Peas
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: Some carrot; Some pea; Some Cucumber; Some Bamboo shoot tip; Some Red pepper; Some shallot; Some garlic; Some oil; Some salt; Some Chicken Bouillon Powder

by Southbound Without Borders

4.9 (1)

Favorite

3

Difficulty

Easy

Time

10m

Serving

2

Carrot Peas

1. Raw material map

2. Wash carrots, cucumbers, bamboo shoot tips, and red hot peppers, cut into small pieces, finely chop green onions and garlic, and set aside.

3. Boil a pot of boiling water, first blanch the tips of the bamboo shoots, then add the peas and blanch them, and then drain the water.

4. Put a small amount of oil in the pan, add the chopped green onion and garlic and stir fry. When the onion is fragrant, add the diced carrots and red pepper and stir fry.

5. Stir-fry a few times, then add bamboo shoot tips and peas, stir-fry, add cucumber diced later.

6. Finally, add salt and chicken bouillon juice, stir-fry well, and you can get it out of the pot.

Tips:
The peas can also not be blanched, because fresh peas can be cooked even if they are fried a few times. If you haven't blanched the water, stir fry a few times.