Carrots mixed with vegetables

Overview

In the hot summer, carrots mixed with green vegetables are naturally nutritious and taste good. Adzuki Dou and Ma Ma chose this purely original side dish for their vegetarian lunch. Xiaodou loves to eat and abides by the agreement, vegetarian first and then meat. She has a great appetite and makes Mommy very happy.

Tags

• vegetarian dishes
• home cooking
• common dishes
• children
• old man
• winter recipes
• dinner
• banquet
• chinese cabbage
• olive oil
• carrot
• salt

Ingredients

Steps

1. 1 Wash the carrots, slice them, and dice them. Set aside.

   

2. 2 Wash the Chinese cabbage, tear it into small pieces, separate the stems and leaves, and set aside. (Mother said that although hand-cut is not as neat and beautiful as knife-cut, the taste will be purer)

   

3. 3 After the oil in the pot is hot, add the diced carrots and stir-fry over medium heat until cooked, add a little salt to taste.

   

4. 4 Add bok choy stems and stir-fry until slightly translucent.

   

5. 5 Finally, add the cabbage leaves, stir-fry over high heat until cooked, add a little salt, and remove from the pot.