Carrot Peas
by Southbound Without Borders
Favorite
Difficulty
Easy
Time
10m
Serving
2
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.
