Assorted Luffa

Overview

For a family, there will always be some leftover vegetables in the kitchen refrigerator, but there are not enough to make dishes. It would be a pity to throw them away. At this time, you can mix and match them together and stir-fry assorted vegetables. Today I had half a carrot and a little onion left in the refrigerator, so I soaked fungus and fried it with loofah to make this plate of assorted loofah. Luffa is a vegetable commonly eaten in summer. It is rich in nutrients and contains a variety of vitamins, including a high content of vitamin B1, which is beneficial to the brain development of children and the maintenance of brain health in middle-aged and elderly people. Luffa is sweet in taste and cool in nature. It has the effects of clearing away heat and phlegm, cooling blood and detoxifying.

Tags

• hot dishes
• vegetarian dishes
• home cooking
• common dishes
• chicken essence
• garlic
• loofah
• msg
• oil
• onions
• soaked fungus
• carrot
• ginger
• salt

Ingredients

Steps

1. 1 Peel, wash and dice the carrots, wash and dice the onions and set aside.

   

2. 2 Wash the soaked black fungus and tear it into small florets with your hands for later use.

   

3. 3 Scrape off the skin of the loofah, wash and cut into small cubes. Chop the ginger and garlic and set aside.

   

4. 4 Heat the wok, pour in cooking oil and heat, add chopped ginger and garlic and stir-fry until fragrant.

   

5. 5 Add carrots and fungus and stir-fry for a while.

   

6. 6 Add the diced loofah and stir-fry.

   

7. 7 Pour in some chicken stock, cover and simmer the loofah.

   

8. 8 When the loofah is cooked, add onions and stir-fry.

   

9. 9 Add appropriate amount of salt and a little MSG, stir-fry evenly and serve.