Spicy Roasted Seasonal Vegetables

Spicy Roasted Seasonal Vegetables

I wanted to cook beans, but when I saw that there were too few beans, I added a few ingredients. I saw that the beans in the dish were no longer the protagonist, so I couldn't call them spicy beans, and changed the name to spicy vegetables. It's a very delicious dish.

Difficulty

Easy

Time

15m

Serving

3

by Jamie Pastoral

4.6 (1)

Ingredients

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How to make it (Spicy Roasted Seasonal Vegetables)

1. Wash the beans, potatoes, carrots, and peppers
Spicy Roasted Seasonal Vegetables recipe
2. Cut potatoes into strips and place in cold water
Spicy Roasted Seasonal Vegetables recipe
3. Break the beans into pieces, cut the carrots into strips, cut the peppers into pieces, and cut the mushrooms into strips after soaking.
Spicy Roasted Seasonal Vegetables recipe
4. Pick up the frying pan and put the carrots in the frying pan.
Spicy Roasted Seasonal Vegetables recipe
5. Put the chili in the pot and fill it with oil
Spicy Roasted Seasonal Vegetables recipe
6. Re-start the frying pan, stir the green onion and ginger into the pot and stir fry with bean paste
Spicy Roasted Seasonal Vegetables recipe
7. Stir-fry the red oil, stir-fry the beans in the pan, stir-fry evenly, add appropriate amount of water, cover the pan and cook, and stir-fry at the right time
Spicy Roasted Seasonal Vegetables recipe
8. After 5 minutes, the potatoes are cooked in the pot and stir-fried in due course.
Spicy Roasted Seasonal Vegetables recipe
9. After 4 minutes, put the shiitake mushrooms, carrots, and peppers into the pot and cook at the same time
Spicy Roasted Seasonal Vegetables recipe
10. 1, 2 minutes later, add salt and fry, turn off the heat, fry evenly and serve
Spicy Roasted Seasonal Vegetables recipe
Tips:

1. The ingredients are matched according to personal preference.
2. The order of the ingredients in the pot depends on the difficulty of cooking the ingredients
3. The cooking time is the standard when the ingredients are cooked.


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