Stir-fried Seasonal Vegetables

Name: Stir-fried Seasonal Vegetables
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 eggplant; one period Lotus root; 1 tomato; 5-6 pieces Carob; 1/2 corn; 1 green pepper; 1 clove garlic; 2 tablespoons Oyster sauce; Some salt; A small amount Sugar; A small amount Chives; 2 tablespoons Dry starch

by JUNJUNHAHA7

4.7 (1)

Favorite

Difficulty

Normal

Time

20m

Serving

2

Stir-fried Seasonal Vegetables

1. Cut the beans in half, tear the eggplant into strips, cut the lotus root into thick strips, and chop the corn into thin slices and cut in half.

2. Cut tomatoes, green peppers and garlic cloves.

3. Heat oil in a pan, add the beans and stir fry (the beans are not easy to cook first) add boiling water, cover the pan and simmer on high heat for 5 minutes, add the eggplant and lotus root and stir fry, simmer for 5 minutes to collect the juice. When the eggplant is soft and rotten, add green pepper, tomato, salt, oyster sauce, sugar, starch, stir fry a few times, add chives, and serve.