Stir-fried carrots with cucumbers and onions

Overview

This is a vegetarian dish that goes well with rice: it tastes spicy and has the aroma of June bean paste, which is even better than meat. I have been exploring how to use vegetarian dishes to make appetizers for meals. I usually eat less pork and more beef, fish and chicken, and I am moving towards a healthy diet with rich nutritional structure and reasonable dietary structure.

Tags

• hot dishes
• home cooking
• big red pepper
• cucumber
• dried red chili pepper
• edible oil
• june sweet bean paste
• soaked fungus
• carrot
• green pepper
• minced garlic
• peppercorns

Ingredients

Steps

1. 1 Soak the black fungus in advance.

   

2. 2 Prepare ingredients: red pepper, onion, cucumber, carrot, green pepper.

   

3. 3 Heat oil in a pan.

   

4. 4 Add peppercorns and dried red pepper and saute until fragrant.

   

5. 5 Scoop out the fried Sichuan peppercorns and dried chili segments and discard.

   

6. 6 Sauté minced garlic until fragrant.

   

7. 7 Remove the stems, seeds and slices of green and red peppers in advance, add them to the pot and stir-fry.

   

8. 8 Cut the carrots into diamond-shaped slices in advance and put them into a bowl and stir-fry.

   

9. 9 Cut the cucumber into diamond-shaped slices and add it to the bowl together with the fungus and stir-fry.

   

10. 10 Add 1 tablespoon of June bean paste and continue to stir-fry.

    

11. 11 Stir fry evenly.

    

12. 12 Finished product picture.