Stir-fry with Seasonal Vegetables

Stir-fry with Seasonal Vegetables

by Weilan Weibo

4.6 (1)
Favorite

Difficulty

Easy

Time

5m

Serving

2

The carrots and green peppers paired with lotus roots are seasoned with Huang Jihuang's spicy sauce. The color is beautiful, the taste is crisp, slightly spicy, and it is more delicious than big fish and meat. Unexpectedly, the table was robbed, refreshing and appetizing.

Ingredients

Stir-fry with Seasonal Vegetables

1. Peel the lotus roots, wash and slice them.

Stir-fry with Seasonal Vegetables recipe

2. Add an appropriate amount of water to the wok, add a little vinegar to the boil, and then add the lotus root to the blanched water. After the lotus root is blanched, the taste will be more tender and delicious. Add sesame oil, green onion, ginger and garlic before eating.

Stir-fry with Seasonal Vegetables recipe

3. Peel and wash carrots and peppers.

Stir-fry with Seasonal Vegetables recipe

4. Carrot slices, pepper cut into circles, garlic peeled, washed and sliced, ginger peeled, washed and sliced.

Stir-fry with Seasonal Vegetables recipe

5. Add appropriate amount of oil to the wok, saute the five-spice powder, garlic slices, and ginger slices. Add carrots and stir-fry to soften, then add chili rings and lotus root slices, and stir-fry evenly.

Stir-fry with Seasonal Vegetables recipe

6. Add a little water to make the red and green more vivid. Season with salt and Huang Ji Huang spicy sauce. Adjust the amount according to personal taste.

Stir-fry with Seasonal Vegetables recipe

7. Stir fry and stir well.

Stir-fry with Seasonal Vegetables recipe

8. Take out the pan and serve. A small stir-fry of delicious seasonal vegetables is just fine, the taste is crisp and delicious.

Stir-fry with Seasonal Vegetables recipe

This dish is also called: Best Stir-fry with Seasonal Vegetables recipe, Chinese Stir-fry with Seasonal Vegetables recipe, Healthy Stir-fry with Seasonal Vegetables

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