Stir-fried Covered Vegetables

Name: Stir-fried Covered Vegetables
Total time: 5 min
Yield: 4
Cuisine: Chinese
Ingredients: 300g Gai Cai; 100g Red pepper; 20g Minced garlic; 10ml sesame oil; 3g salt; 10ml Soy sauce

by Lin Binger

5.0 (1)

Favorite

Difficulty

Easy

Time

5m

Serving

4

In fact, vegetarian dishes are indispensable for my three meals a day, but when I checked my blog, I found that meat is still the majority. Hehe, maybe I think that vegetarian dishes are too common and sometimes I don’t bother to record it. Today this one Gai Cai is more common in the north, and I think it is very similar to a vegetable called greens in our hometown. The vegetable has big stems and big leaves. It will have a slight bitter taste when eaten directly, so it is generally planted. Other vegetables are only eaten in very few seasons. Before eating, they must be blanched with boiling water to squeeze the bitter water inside and then fry or boil. After this time, it feels more flavorful. So this time I also use this The method is used to process the covered vegetables, and it feels better than the direct fried

Ingredients

300g Gai Cai
100g Red Pepper
20g Minced Garlic
10ml Sesame Oil
3g Salt
10ml Soy Sauce

Stir-fried Covered Vegetables

1. Put clean water in the pot, add a little sesame oil, add a little salt water to boil, and put in the washed covered vegetables

2. After the cover dish changes color, remove the cold water and cut the cover dish into thin strips, dicing the red pepper, add oil in the pot, add the ginger and minced garlic and fry until fragrant.

3. Add the covered vegetables and red pepper, add salt and drizzle in a little light soy sauce, and it will be out of the pot

Tips:
1. Add some oil and salt when blanching the dishes, the color of the dishes will be greener
2. If you like spicy food, replace the vegetable pepper with red pepper.