Stir-fried Seasonal Vegetables

Name: Stir-fried Seasonal Vegetables
Total time: 5 min
Yield: 3
Cuisine: Chinese
Ingredients: 300g potato; 300g Carob; Some Salad oil; Some pepper; Some salt; Some Dried red chili; Some ginger; Some garlic

by Blue heart quality xt

4.8 (1)

Favorite

Difficulty

Easy

Time

Serving

Dry stir-fry is a cooking technique of Sichuan cuisine. Many ingredients can be dry-stirred. Today I used a few vegetables at home to make a mix and match. The dry stir-fry tastes salty, fragrant, spicy, rich in nutrition, and very good for serving.

Ingredients

Stir-fried Seasonal Vegetables

1. One potato peeled and washed

2. Cut into strips thick and thin with little fingers

3. Pinch the beans to remove the tendons and cut into long pieces

4. Cut the long eggplant into 1cm round slices

5. Add oil to the wok to heat up, add the beans and fry

6. Fry until the outer skin of the carob is blistered and soft, remove the oil and set aside

7. Then fry the potato chips until the skin is golden and well cooked

8. Then deep-fry the eggplant until it's golden and well cooked

9. Prepare the condiments for dry stir, shredded ginger, garlic, pepper, chili

10. Leave a little base oil in the pot, add the peppercorns to a low heat and cook for a fragrance, then add dried chili, garlic, and ginger, and stir fry for a fragrance

11. Pour in the vegetables and stir-fry evenly. The frying process should be fast. It is best to use the method of shaking a spoon. Finally, sprinkle an appropriate amount of salt to taste before serving, and stir-fry gently for one or two times. (This is very important, the salt tastes better when it comes out of the pot