Stir-fried Three-color Vegetables

Stir-fried Three-color Vegetables

by Fire plated red leaves

4.7 (1)
Favorite

Difficulty

Easy

Time

20m

Serving

2

Ginkgo: It is rich in vitamin C, riboflavin, carotene, etc., so it can resist oxidation, protect the integrity of cells, and delay aging.
Lily: nourishes the lungs and relieves cough, clears the heart and calms the nerves, nourishes the middle and nourishes qi, clears heat and diuresis, clears heat and detoxification, cools blood to stop bleeding, invigorates the spleen and stomach.
Asparagus: It contains soft and delicious dietary fiber, which can increase appetite and help digestion. The quality of its multivitamins and trace elements is better than ordinary vegetables.
Three healthy vegetables are fried and eaten with olive oil. It's hard to think about it or not, hahaha! "

Ingredients

Stir-fried Three-color Vegetables

1. Ingredients: peel ginkgo shell, cut asparagus into small pieces, divide fresh lily into small cloves, and chop garlic

Stir-fried Three-color Vegetables recipe

2. The ginkgo is cooked in water, the asparagus is out of the water, and the cold water is picked up and set aside

Stir-fried Three-color Vegetables recipe

3. Pour olive oil in a pot, heat up, and sauté the garlic diced

Stir-fried Three-color Vegetables recipe

4. Throw three kinds of vegetables and stir fry

Stir-fried Three-color Vegetables recipe

5. Add all seasonings

Stir-fried Three-color Vegetables recipe

6. Stir-fry on high fire, ready to serve

Stir-fried Three-color Vegetables recipe

Tips:

Don't add too much seasoning, otherwise it will cover up the natural sweetness of vegetables

Comments

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