1. Wash the vegetables and let them dry. Do not stir-fry the vegetables with moisture.
2. Slice garlic.
3. Heat the pan with cold oil, add garlic slices, flavored tempeh, fry the garlic aroma, add the dried chili, and fry the pepper into the aroma. Fry the pepper slowly over a low fire.
4. After the fragrant flavor is obtained, add the moss mushrooms and stir-fry quickly.
5. Then add moss mushroom vegetables, turn to high heat, quickly stir-fry until the vegetables are half-ripe, add appropriate amount of chicken essence, salt, and stir-fry evenly.
6. The same can be done for other vegetables.
7. Other vegetables can also be fried like this. Add chili according to your taste.
Tips:The most important thing to stir-fry vegetables is to dry the vegetables. The vegetables that are fried with moisture are not tasty. When the ingredients are fried, they should be slowly fried on a low fire. If the heat is urgent, it will be easy to fry. The salt should be put in the last. Add salt, and if it is set early, the vegetables will leak out, which will cause the nutrition of the vegetables to be lost!