Vegetarian Fried Cake Shreds

Name: Vegetarian Fried Cake Shreds
Total time: 10 min
Yield: 3
Cuisine: Chinese
Ingredients: 700g Cake shreds; 200g Green bean sprouts; Small half cabbage; Some Cooking oil; Some salt; 2 tablespoons Soy sauce; 2 pcs Aniseed; Some Chopped green onion and garlic

by Squirrelfish 77

4.7 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

3

Pancake shreds is a meal often made by northerners. It can be called the simplest and nutritious meal. It is also a quick meal for office workers. There is nourishment.
Use the fried oil-free flatbread to cut into thin strips, add some meat or eggs, or nothing, and add all kinds of vegetables you like to eat. When it is fried in the pan, it will become a simple and nutritious one. The food you ate, a big pot, the whole family can eat well.

Ingredients

700g Cake Shreds
200g Green Bean Sprouts
Small half Cabbage
Some Cooking Oil
Some Salt
2 tablespoons Soy Sauce
2 pcs Aniseed
Some Chopped Green Onion And Garlic

Vegetarian Fried Cake Shreds

1. Get the ingredients you need and start making it! First, prepare the cake shreds. As the name suggests, the cake shreds are the filaments cut into pancakes. Maybe you are rare in the south, and you are no stranger to the northern ones! I prepared 800 grams for 3 servings.

2. Then prepare a small half of cabbage. The leaves of cabbage should be peeled off and cleaned, and then cut into filaments.

3. Clean the mung bean sprouts too, add more water to remove the bean sprouts.

4. Heat up the wok and add some cooking oil. After the oil is hot, put 2 aniseed ingredients and fry them until fragrant. Then put the chopped green onion and the sliced garlic into the pot and stir-fry on low heat to create a fragrance. The aniseed is very flavorful and fragrant after being fried. It is not recommended to omit it!

5. Next, add the thinly sliced cabbage and stir-fry evenly, then add the mung bean sprouts and stir-fry together. When the vegetables in the pot are slightly softened, add the right amount of salt, 2 tablespoons of light soy sauce, and 1 tablespoon of dark soy sauce. Stir fry evenly.

6. Shake the cake shreds apart, spread the cake shreds loosely on top of the vegetables, cover with a lid, and heat for 5 minutes.

7. Open the lid and take a look at the soup at the bottom of the pot. If there is still a lot, pour out some, leaving only the amount that is faintly visible at the bottom of the pot. This is the recipe for the crispy roots of fried pancakes, clear, non-greasy, and soft and elastic! Shake the bottom with cool chopsticks, stir-fry the cake shreds evenly, and put it on the table!