Stir-fried pickled beans and vegetables

Overview

This appetizer is stir-fried with the spicy pickled beans from the recipe that Sister Xin just posted. The pickled dishes can not only be eaten directly, but can also be fried as appetizers. If you learn how to pickle, you can eat them in various ways, which will make the hot summer table more tempting and your family will no longer complain about lack of appetite.

Tags

• hot dishes
• home cooking
• summer recipes
• lunch
• students
• oyster sauce
• pickled pepper
• spicy pickled beans
• thai pepper
• tongcai
• white sugar
• minced garlic

Ingredients

Steps

1. 1 How to make spicy pickled beans, dear friends, you can check out the recipe that Sister Xin just posted.

   

2. 2 Cut off the tail leaves of the Chinese cabbage and leave it for other vegetables. The amount of ingredients is 500g, which is weighed after removing the tail section. Wash the clean Chinese cabbage stems and cut them into pieces with a knife.

   

3. 3 Heat the pan with cold oil, add more oil, add minced garlic, chopped pickled peppers, and Thai pepper rings and stir-fry until fragrant.

   

4. 4 After the pot is fragrant, add the pickled beans and stir-fry evenly.

   

5. 5 After frying evenly, do not stir it. Let the beans fry slightly to dry out a little bit of water. The water will be slightly dry and the fragrance will come out. You need to fry, stir-fry and stir-fry repeatedly to let the fragrance of the beans come out.

   

6. 6 Before adding the diced cabbage, lightly press it with your hands to make the stems crack a little before frying, which will add more flavor.

   

7. 7 After stir-frying over high heat, add sugar and oyster sauce and stir-fry until flavourful.

   

8. 8 Stir-fry the vegetables and serve them on a plate. There is no need to thicken the vegetables with oil.