Stir-fried Seasonal Vegetables with Baby Corn

Name: Stir-fried Seasonal Vegetables with Baby Corn
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 4～5 Baby corn; 45g carrot; 60g Yam; 8g Dried fungus; 50g Snow peas; 1 tablespoon Soy sauce; 1 spoon Chicken Essence; 1 spoon salt; 1 piece Single head garlic; Some Cooking oil

by Fengyi Painting

4.8 (1)

Favorite

Difficulty

Normal

Time

10m

Serving

2

Stir-fried seasonal vegetables with corn shoots is our favorite dish. These ingredients are nutritious and healthy. The combination of these ingredients is colorful and especially appetizing! Among them, the baby corn is the children's favorite to eat. The taste is sweet, crisp, fresh and delicious, has a unique fragrance, and is rich in vitamins, proteins and minerals.
The secite non-stick wok used in the recipe is a non-stick pan that can be used with a shovel, 32 cm in diameter, wear-resistant and non-stick, heat evenly, and very fuel-efficient! It can be fried, fried, stewed! It is suitable for induction cooker, electric ceramic cooker, open flame and universal! "

Stir-fried Seasonal Vegetables with Baby Corn

1. Prepare the ingredients you need.

Stir-fried Seasonal Vegetables with Baby Corn recipe

2. Soak the fungus in warm water for 40 minutes in advance and rinse off! Cut the carrots, yam and baby corn, and wash the snow peas.

3. Preheat the Sinsite non-stick wok on fire, and pour some cooking oil into it.

4. Add garlic slices and sauté until fragrant.

5. Pour the carrot slices and stir fry to change the color, then add black fungus, yam, snow peas and bamboo shoots and stir fry for a few minutes until cooked.