Stir-fried Gluten Mung Bean Vegetable

Name: Stir-fried Gluten Mung Bean Vegetable
Total time: 5 min
Yield: 2
Cuisine: Chinese
Ingredients: 400g Mung Bean Vegetable; 100g Chives; 150g Gluten; 1 stage shallot; 10ml Soy sauce; 1 ginger; 15ml Oyster sauce; Count pepper; 1 tsp Chicken noodles; Some Cooking oil; a little salt; a little sesame oil

by Shimizu Shark's Fin Kitchen

4.8 (1)

Favorite

Difficulty

Easy

Time

5m

Serving

2

Dear friends, I have eaten a lot of delicious food just after the small holiday. In addition, the weather is getting colder and colder, and the autumn fat is beginning to be added. People's appetite is widening. The more you are at this time, the more appropriate tonic, and some light ingredients. Let our stomachs rest.

Today, using mung bean greens and gluten with stir-fries and some leeks are a favorite way of eating in Tianjin. Mung bean sprouts are cool and sweet, can clear away heat and detoxify. Gluten can not only absorb the moisture of mung bean vegetables, but also enhance the taste. Gluten is our specialty. If you don’t have it, you can put some gluten bubble, or simply stir-fry the mung bean sprouts with leeks. Very good, we call it the fried blue and white line vividly here. Stir-fry this dish with a little oyster sauce to make the original vegetarian dish not vegetarian. Friends who like it can give it a try.

Stir-fried Gluten Mung Bean Vegetable

1. Wash the mung bean vegetables and soak them in water for 20-30 minutes (you don’t need to soak the bean sprouts that are made at home), then rinse them out again, and then remove the water.

Stir-fried Gluten Mung Bean Vegetable recipe

2. This is gluten

3. Throw away the gluten from the middle, then cut into wide strips of leeks, choose them and wash them, soak them in water for about 20 minutes, rinse them, and cut into sections

4. Heat the wok and pour the oil, sauté the pepper and scallion ginger

5. Pour the light soy sauce and oyster sauce into the pot and sauté

6. Immediately add 20~30ml of water (the amount of water is very small, because the mung bean vegetable added later will make the soup)

7. Then put the gluten in and stir fry evenly

8. Put the mung bean vegetable in, stir-fry a few times and add a little salt. When the stir-fry is a little soft, try to stir the gluten under the vegetable to let the gluten absorb the soup, and add a small spoonful of chicken powder