Chinese food

How to prepare a variety of fried vegetables


You can adjust this fundamental vegetable sautéed food as you would prefer. Cook the more troublesome vegetables first. All vegetables ought to be cooked uniformly and have a delicate however crunchy surface. We love this blend served hot on a heap of steamed rice.

3 tablespoons of vegetable oil
1 cut of stripped new ginger, about the size of a quarter
Genuine salt
½ white onion, cut into 1-inch pieces
1 huge carrot, stripped and corner to corner cut
¼ 1 cm thick slices2 celery ribs, cut askew
¼ 1 cm thick slices6 new shiitake mushrooms, stems and covers eliminated, daintily cut
1 red chile pepper, cut into 1-inch pieces
1 little modest bunch of green beans, managed
2 cloves of garlic, finely cleaved
2 green onions, cut into flimsy strips

  1. Warmth a wok over medium-high warmth until a drop of water sizzles and vanishes on contact. Pour in oil and mix to cover the base of the wok. Season the oil by adding the cut of ginger and a spot of salt. Sizzle the oil for around 30 seconds, twirling delicately.
  2. Add the onion, carrot, and celery to the wok and sautéed food, rapidly moving the vegetables through the wok with a spatula. At the point when the vegetables start to look delicate, around 4 minutes, add the mushrooms and proceed with sautéing in the hot wok.
  3. At the point when the mushrooms seem delicate, add the ringer pepper and keep mixing, around 4 minutes more. At the point when the peppers start to relax, add the green beans and mix until delicate, around 3 minutes more. Add garlic and mix until fragrant.
  4. Move to a dish, dispose of the ginger, and top with the green onions.

Leave a Comment