Winter Vegetable Edamame

Name: Winter Vegetable Edamame
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 40g Winter vegetables; 400g Edamame; 100g Lean meat; 25g green pepper; 25g Red pepper; 15g garlic; Some oil; 0.3 tsp salt; a little Sugar; 1 teaspoon Oyster sauce; 0.5 teaspoon Soy sauce; 0.5 teaspoon Corn flour

by Jackey cat

4.9 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

2

The edamame is in season. Every bean stuff is loved by the one at home. When I was a child, my mother liked to boil edamame in salted water. Then the cat would hold a pot and eat while peeling it. .
Winter vegetables are generally used to make soup in my family. If you encounter wanton, you will also put some winter vegetables into the soup. It is especially sweet and has a special sauce flavor. Today I use it to stir-fry edamame. Even the salt is saved, the edamame is soft and fragrant, and it is delicious with the sauce of winter vegetables.

Winter Vegetable Edamame

1. Prepare the ingredients. After dicing the lean meat, add salt, sugar, light soy sauce, dark soy sauce, cornstarch, and edible oil to marinate. The green and red peppers can be chopped slightly, and the garlic is chopped.

2. Rise the pot, add oil, add diced meat and stir fry.

3. Then add garlic and saute until fragrant.

4. After the green and red peppers are put in the pot, stir-fry for a while to serve.

5. After the winter vegetables are sautéed in the pot, add garlic and sauté until fragrant.

6. Put the edamame in the pot and stir fry (note: the edamame has been boiled in salt water beforehand and it is already mature)

7. Then return the fried chili diced meat to the pan, and add a little oyster sauce to make it fresh.

8. Stir-fry over high heat, then serve.

Tips:
1. Because winter vegetables are relatively salty, soak and rinse with water before frying to remove part of the salty taste. The edamame is also boiled with a little salt to give it a bottom taste, so this dish is marinated with salt and other seasonings in addition to lean meat There is no need to add salty seasoning except for the preparation. The oyster sauce is only fresh and the amount is very small.
2. The edamame is enough to cook for about 5 minutes. After cooking, immediately pass the cold water, so as to keep the emerald green and no color.