Stir-fried crispy vegetarian vegetables

Overview

Today is 20200202. I continue to stay at home and still don’t go out. I use the refrigerator stock to make delicious food. It feels very fulfilling! I like to stay at home as a family. My husband repots various plants, I study my delicious food leisurely, my daughter reads quietly, and my mother hangs around to help us. Everything is fine. I hope that the epidemic will end soon, and the country and the people will be safe! The recipes posted recently are very simple and focus on the combination of various ingredients. Friends who have ingredients at home can learn from it. Food can make your mood beautiful and good, and everything will be no problem!

Tags

• hot dishes
• home cooking
• quick dishes
• celery
• chicken essence
• chopped pepper
• dried black fungus
• dried chili pepper
• edible oil
• egg
• garlic
• thread pepper
• carrot
• ginger
• salt

Ingredients

Steps

1. 1 Shred carrots.

   

2. 2 Boil the black fungus in a pot of water and set aside. Remove the leaves from the celery and cut into sections. Cut the pepper into diagonal sections.

   

3. 3 Mince the ginger and garlic, and cut the dried chilies in half.

   

4. 4 Beat the eggs with 1 tablespoon of water.

   

5. 5 Heat the oil in the pan, add the egg liquid, and quickly stir-fry until there is no raw egg liquid, scoop it out when it is tender and set aside.

   

6. 6 Add a little oil to the pot, heat the oil, add minced ginger, garlic and dried chili and stir-fry.

   

7. 7 Quickly add shredded carrots and stir-fry over high heat.

   

8. 8 Add 1 spoonful of chopped chili and stir-fry.

   

9. 9 Add black fungus, celery and pepper and stir-fry.

   

10. 10 Add appropriate amount of salt and chicken essence to taste, add the fried eggs and stir-fry evenly.

    

11. 11 Even though this dish is completely vegetarian, the ingredients are well matched and complement each other. The whole family likes it and the dish is ready to go as soon as it is served.