Stir-fried rapeseed

Overview

Pair up several side dishes at will and serve them to your family more often in autumn. They are crisp and delicious, beautiful and delicious, and leave no soup left. It can promote body fluids, quench thirst and moisturize dryness, and promote digestion.

Tags

• hot dishes
• home cooking
• lunch
• dinner
• baby cabbage
• fresh chicken juice
• light soy sauce
• oil
• rapeseed
• garlic
• peppercorns
• red pepper
• salt

Ingredients

Steps

1. 1 Wash fresh rapeseed and baby cabbage, soak them in light salt water for about 10 minutes, and then wash them again.

   

2. 2 Wash the red peppers and cut them into pieces. The red peppers are home-grown organic vegetables brought from my sister’s house. They are free of pesticides and chemical fertilizers. You can eat them with confidence after washing them.

   

3. 3 Cleaned rapeseed and baby cabbage do not need to be cut, they are very tender, just tear them into pieces by hand, and separate the leaves and stems for easy stir-frying. Peel, wash and slice the garlic.

   

4. 4 Add an appropriate amount of oil to the wok, sauté the peppercorns until fragrant, then take them out and throw them away, then sauté the garlic slices until fragrant, add the rapeseed, cabbage and chili peppers, and stir-fry quickly over high heat for a few times. I took the photo too early and didn’t see the red peppers.

   

5. 5 Fry until the color turns green, add all the rape leaves and cabbage leaves, and stir-fry quickly over high heat for a few times.

   

6. 6 Add salt, a little light soy sauce, and fresh chicken juice to taste.

   

7. 7 Remove from pan and plate.