Stir-fry with Seasonal Vegetables

Name: Stir-fry with Seasonal Vegetables
Total time: 15 min
Yield: 3
Cuisine: Chinese
Ingredients: 150g Yam; 30g Fungus; 30g carrot; 50g lettuce; 15g shallot; a little White pepper; a little Clam powder; Some salt

by Original Life•Home

4.8 (1)

Favorite

Difficulty

Normal

Time

15m

Serving

3

Does this happen in your family? When cooking, in order to match the color, taste, etc., a dish often needs a lot of vegetables, but not much is needed, and the dishes bought are often left with a little bit of each kind. But don't waste it. Put these vegetables together and stir-fry them. It is not wasteful, and you can add a lot of vitamins in one meal. Yesterday I ate lettuce only a small section, and I often use carrots for color matching, but also a small section, so I bought a small root of yam, and then combined with a few fungus to stir fry together. It is simple and convenient, and the taste is refreshing and refreshing.

Ingredients

150g Yam
30g Fungus
30g Carrot
50g Lettuce
15g Shallot
a little White Pepper
a little Clam Powder
Some Salt

Stir-fry with Seasonal Vegetables

1. Soak the fungus in advance and clean it. Carrots and lettuce slices

Stir-fry with Seasonal Vegetables recipe

2. Peel the iron yam, clean it and cut it into slices, soak it in clean water, and wash it several times to remove as much mucus as possible.

3. Heat the pan, add cooking oil and fry the scallions, then add the fungus and yam and stir fry a few times

4. Stir fungus and yam until 8 minutes ripe, add lettuce and carrot slices

5. Add a little salt, white pepper and clam powder to freshen up, stir-fry evenly until the lettuce is broken and ready to be out of the pan. Keep the original flavor of the dishes, and taste refreshing and refreshing