Stir-fried seasonal vegetables

Overview

How to cook Stir-fried seasonal vegetables at home

Tags

• hot dishes
• home cooking
• lunch
• dinner
• chives
• corn
• dry starch
• eggplant
• garlic
• green beans
• lotus root
• oyster sauce
• sugar
• tomato
• green pepper
• salt

Ingredients

Steps

1. 1 Cut the beans in half, tear the eggplant into strips, cut the lotus root into thick strips, chop the corn into thin slices and cut it in half and set aside.

   

2. 2 Cut tomatoes, green peppers and garlic cloves and set aside.

   

3. 3 Heat the oil in a hot pot, add the beans and stir-fry (the beans are not easy to cook, add them to the pot first), add boiling water, cover the pot and simmer over high heat for 5 minutes. Add the eggplant and lotus root strips, stir-fry, and simmer for 5 minutes to reduce the juice. When the eggplant is soft and rotten, add green pepper, tomatoes, salt, oyster sauce, sugar, and starch, stir-fry for a few times, add chives, and remove from the pan.