Korean Stir-fried Mixed Vegetables

Overview

How to cook Korean Stir-fried Mixed Vegetables at home

Soak the fungus and vermicelli in advance, then cut the vermicelli into small sections after soaking.
Spread out an egg pancake.
Use fresh soy sauce to release the Korean hot sauce.
Boil water and blanch the vermicelli and spinach separately.
Prepare ingredients: cut egg pancake into strips, cut spinach into sections, shred carrots, shred onions, cut peppers into sections, cut bacon into strips, cut fungus into small florets, cut green onions into sections, and slice garlic.
Put the oil in the pot and sauté the onion and garlic until fragrant.
Add bacon and stir-fry evenly.
Add onions and peppers and stir-fry until soft.
Add carrots and fungus in turn and stir-fry evenly.
Add eggs and stir well.
Add the drained chilies and stir-fry evenly.
Add spinach, stir-fry evenly, add sesame oil and remove from pan.