Stir-fried Seasonal Vegetables

Stir-fried Seasonal Vegetables

by Blue heart quality xt

4.8 (1)
Favorite

Difficulty

Easy

Time

5m

Serving

3

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

Stir-fried Seasonal Vegetables recipe

2. Cut into strips thick and thin with little fingers

Stir-fried Seasonal Vegetables recipe

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

Stir-fried Seasonal Vegetables recipe

4. Cut the long eggplant into 1cm round slices

Stir-fried Seasonal Vegetables recipe

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

Stir-fried Seasonal Vegetables recipe

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

Stir-fried Seasonal Vegetables recipe

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

Stir-fried Seasonal Vegetables recipe

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

Stir-fried Seasonal Vegetables recipe

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

Stir-fried Seasonal Vegetables recipe

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

Stir-fried Seasonal Vegetables recipe

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

Stir-fried Seasonal Vegetables recipe

12. Put it out of the pot and serve it on the table

Stir-fried Seasonal Vegetables recipe

Tips:

Deep-fried ingredients can save a lot of time, and the color is more beautiful than the ones that are directly fried.

Comments

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