Stir-fried vegetables
Overview
Eat spring cakes on February 2nd. Eating spring pancakes is also called eating dragon scales among the people. Today, I would like to make spring pancakes rolled with stir-fried vegetables.
Tags
Ingredients
Steps
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Cut the tenderloin into shreds, add a little cooking wine, pepper, light soy sauce, starch, and finally pour in 1 tablespoon of sesame oil and mix well. Soak the vermicelli in advance, scald it in boiling water and cut it into pieces for later use. Cut the red pepper, green onion, ginger into shreds, blanch the spinach in boiling water, remove and cut into sections, and cut the leeks into sections.
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Beat the eggs, add a little cooking wine and spread into egg cakes, cut into shreds and set aside.
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Pour a little oil into the pot, add mung bean sprouts and red pepper shreds, stir-fry and set aside.
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Pour in an appropriate amount of oil, add shredded onion and ginger and sauté until fragrant.
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Add the shredded pork and stir-fry until it changes colour.
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Pour in 1 tablespoon of cooking wine and soy sauce and stir-fry until fragrant.
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Add bean sprouts, red pepper shreds, vermicelli and spinach and stir-fry for a while.
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Finally add leeks and egg shreds, add salt and sugar and stir-fry for a while.
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Remove from pan and plate.
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Served with spring pancakes (recipe posted before)
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Roll up the vegetables.
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Finished product
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Finished product
