Garlic and Basil Vegetables

by Xiao Geng's mother

4.7 (1)

Favorite

1

Difficulty

Easy

Time

10m

Serving

2

When I was a child, the puffballs I ate were short and chubby. In the past few years, this kind of long stalks of puffballs have come from behind. They are everywhere on the market. Compared to the short ones, the long stalks are crisper. The garlic froth is refreshing and tastes good! "

Ingredients

Garlic and Basil Vegetables

1. Prepared ingredients.

2. The Pengzhucai was picked clean, and it was too long to break in the middle.

3. Chop the garlic, wash and drain the poncho vegetables.

4. A little oil and minced garlic.

5. Add the poncho vegetable.

6. Stir-fry for tens of seconds only mature.

7. Add a little salt to taste.

Tips:
Tender green leafy vegetables can be quickly fried in high heat to preserve nutrients.

Comments

Sign in to comment

Similar recipes

Tuna with Basil recipe

Tuna with Basil

Canned Tuna, Basil Vegetable, Soy Sauce

Garlic and Basil Vegetables recipe

Garlic and Basil Vegetables

Basil Vegetable, Garlic Cloves, Oil

Black Fish Hot Pot recipe

Black Fish Hot Pot

Black Fish, Lettuce, White Mushrooms (fresh)

Sukiyaki recipe

Sukiyaki

Fat Cow, Enoki Mushroom, Konjac Silk

Braised Tofu with Basil Vegetables recipe

Braised Tofu with Basil Vegetables

Basil Vegetable, Tofu, Salt

Japanese Hot Pot recipe

Japanese Hot Pot

Chinese Cabbage, Chicken Thigh, Mushroom