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

Stir-fried Seasonal Vegetables with Baby Corn

by Fengyi Painting

4.7 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

Stir-fried seasonal vegetables with bamboo shoots is our favorite dish in our family. 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. Peel and cut carrots and yam, cut the baby corn in half, remove the gluten and wash the snow peas.

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

4. Add the sliced garlic and sauté until fragrant.

5. Then pour the carrot slices and stir fry to change the color, then add black fungus, yam, snow peas and baby corn and stir fry for a few minutes until cooked.