1. Potato slices; eggplant slices; carrot slices; onion slices;
2. Watermelon slices; green, red and yellow bell pepper slices;
3. Put all the sauce ingredients into a large bowl;
4. Stir evenly into a sauce;
5. Raise the wok, add potato slices in the hot pan with cool oil, and stir-fry until the potato slices are transparent;
6. Add onion slices and carrot slices, stir-fry until the onions are fragrant;
7. Add eggplant slices and normal sauce, stir-fry evenly;
8. If it feels a bit dry, you can sprinkle a little hot water and stir fry until the eggplant slices become soft;
9. Add the zucchini slices, green, red and yellow bell pepper slices and the remaining sauce;
10. Stir-fry evenly, out of the pan.
11. Spread lettuce leaves on the bottom of the plate, sprinkle with white sesame seeds, and serve.
Tips:1. The key to the operation of this dish is to master the maturity of different vegetables. First, fry the more difficult to mature vegetables, and then fry the easier to mature vegetables. Some vegetables can be put into the pot and turned over;
2. Which vegetables to use is entirely up to your liking, or some soft soaked vermicelli is also very good;
3. I really think it's too vegetarian, you can add a little pork belly, it will be more palatable and more delicious! It’s just not vegetarian anymore;
4. Finally, don't despise my "Hahan". Recently I have been learning to make Korean food. I really feel that there are many healthy and appetizing ingredients and methods in Korean food. It is simple and easy to make, delicious, and healthy. Why not do it?
