【The greenery of early spring】Stir-fried peas

Overview

Peas are ripe in early summer~~~ But as long as they are stored properly, you can also eat fresh peas in early spring~~ When the peas are mature, peel off the pea shells, pack them in food bags, and store them in the freezer~~~ Of course, storage without shelling is the best, but my refrigerator is not big enough, and it is full of other foods. I am thankful to have some space to store shelled peas~~ When making this dish, my husband added some light soy sauce. Because he thinks that if he doesn’t add light soy sauce, the dish will taste salty or salty~~ It is recommended not to add light soy sauce. If he has the same opinion as my husband, just add a little bit of light soy sauce in moderation, otherwise the finished product will not look too good~~

Tags

• hot dishes
• vegetarian dishes
• home cooking
• old man
• dinner with friends
• spring recipes
• lunch
• tongru
• breastfeeding
• light soy sauce
• millet spicy
• peas
• ginger slices
• salt
• vegetable oil

Ingredients

Steps

1. 1 After thawing the peas, wash them and drain them; the photo is of unwashed peas;

   

2. 2 Chop old ginger, wash and cut millet into rings;

   

3. 3 Heat the wok, pour in appropriate amount of vegetable oil and heat;

   

4. 4 Add minced ginger and millet and stir-fry until fragrant;

   

5. 5 Add peas and stir-fry over high heat;

   

6. 6 Add an appropriate amount of light soy sauce; just a little light soy sauce, do not add dark soy sauce; then add an appropriate amount of water, bring to a boil over high heat, turn to medium heat, and simmer the peas;

   

7. 7 Add appropriate amount of salt, stir-fry evenly; turn off the heat and cook.