Stir-fried Mixed Vegetables with Black Soy Sauce

Name: Stir-fried Mixed Vegetables with Black Soy Sauce
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 120g Sausage; 200g Fresh mushrooms; 300g celery; 100g carrot; 100g onion; 10g Sliced ginger; 25g Tempeh; 15g Fresh soy sauce; 15g Shao wine; 1g salt; 1g MSG; Some Water starch; Some Cooking oil

by Large frying spoon

4.7 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

2

The Spring Festival has passed, and some ingredients left over during the festival have been gradually processed. Use them as soon as possible while they are still fresh, otherwise the deterioration will be bad and unnecessary waste will be prevented.
Today, we used Chinese sausage to make a small family stir-fry with meat and vegetables, "sauteed mixed vegetables with soy sauce and meat", the method is as follows;"

Stir-fried Mixed Vegetables with Black Soy Sauce

1. First slice all the ingredients.

Stir-fried Mixed Vegetables with Black Soy Sauce recipe

2. Then blanch the mushrooms in blanching water for later use.

3. Blanch the celery and carrots and set aside.

4. Heat up a frying spoon, pour some cooking oil into the tempeh and stir fragrantly.

5. After the fermented black bean sauce is fragrant, add the sausage and stir-fry. After the sausage is thoroughly stir-fried, add onion and ginger slices and stir-fry.

6. After the onions are fragrant, add the mushrooms and stir well, and then cook the Shao wine.

7. Stir in the soy sauce and stir well.

8. Finally, add celery and carrot slices and stir-fry.

9. Stir-fry all the ingredients evenly and use salt and monosodium glutamate for the final seasoning.

10. Adjust the flavor, pour in a little water and stir-fry the starch well.

11. After the gorgon juice is gelatinized, it can be out of the pan.

Tips:
The characteristics of this dish: beautiful color, rich black bean fragrant, meat and vegetable match, balanced nutrition.

Tips;

1. When frying this dish, put it into the pot and stir-fry according to the degree of maturity of the ingredients.

2. The blanched ingredients are cooked quickly, so the operation should be quick, and the vegetables will lose their crispness and tenderness after frying for a long time, which will affect the quality of the dishes.

3. The slices or shreds of the ingredients must be uniform in thickness, so that the taste and quality of the fried dishes will be guaranteed.

This private small stir-fry "Soy Sauce and Sauce-flavored Mixed Vegetables" from the big stir-fry spoon is ready for your friends' reference!