Vegetarian Fried Pumpkin Seedlings

Vegetarian Fried Pumpkin Seedlings

1. This is the first pumpkin seedling this year, very green

2. Along the top of the pumpkin seedling leaves, slowly tear off the fluff on the surface, and pinch it to a length suitable for the entrance. This time the pumpkin leaves are very tender and soft and can be retained. If the pumpkin leaves are dark green in color and have a harder feel, don’t discard them. , The stems of the pumpkin seedlings are treated with the same method to clean the fluff, and the older stems can be thrown away directly.

3. All pumpkin seedlings are cleaned

4. Wash the fluff on the leaves repeatedly with water

5. Chopped garlic and chili

6. Drain the water a little bit so that there won’t be too much water when it cooks, and it tastes sweet

7. Heat up the oil pan, add garlic and chili and stir fry, but don’t fry anymore. I like to use a large diameter and high depth iron pan to fry vegetables. It’s easier to stir fry.

8. Pour the pumpkin seedlings into the pot and stir fry. The pumpkin seedlings look quite large, but they won’t be much after they are fried.

9. Stir-fry the pumpkin seedlings until the color becomes darker and smaller in size. Add salt and oyster sauce to taste

10. Stir-fry until the salt melts, then you can serve it on a plate. The pumpkin seedlings have a certain sweetness, so there is no need to add chicken essence.

11. Pumpkin sprouts are very sweet. My mother-in-law and I like to eat it. For such a plate, each person will have a few chopsticks.

Tips:

1. Pumpkin seedlings must tear off the fine fluff
2. The saltiness can be adjusted flexibly according to taste