Assorted vegetables

Overview

This is a must-have table delicacy for Nanjing people during the Chinese New Year. There are many kinds of ingredients for this dish, and it is not difficult to make. It is said that once you make it, you can make a large pot that can last for many days. I think this dish is good. When you are tired of eating fish and meat dishes during the Spring Festival, such an all-vegetarian dish will definitely be very popular as an appetizer.

Tags

• hot dishes
• home cooking
• old man
• dinner with friends
• spring recipes
• summer recipes
• autumn recipes
• winter recipes
• lunch
• celery
• daylily
• fungus
• ginger
• green onions
• lotus root
• mushrooms
• potherb mustard
• sesame oil
• soybean sprouts
• spinach
• sugar
• carrot
• salt
• soy sauce

Ingredients

Steps

1. 1 Prepare materials.

   

2. 2 Soak the daylily and fungus, slice the lotus root, shred the carrot and fungus, and cut the daylily into sections.

   

3. 3 Wash the soybean sprouts and cut spinach and celery into sections.

   

4. 4 Slice fresh shiitake mushrooms.

   

5. 5 Blanch the spinach, squeeze out the water and set aside.

   

6. 6 Put the oil in the wok over low heat and sauté the chives and ginger.

   

7. 7 Add yellow flowers, fungus, bean sprouts, mushrooms and salt and stir-fry over high heat. Add appropriate amount of water and light soy sauce and cook until cooked.

   

8. 8 Add potherb mustard and stir-fry over high heat until fragrant.

   

9. 9 Dish out and set aside.

   

10. 10 Heat oil in another pan, add lotus root slices, carrots, and parsley and stir-fry.

    

11. 11 Add all the remaining vegetables, add a little salt and stir-fry until flavourful.

    

12. 12 Finally, add the flower sugar water and sesame oil and stir evenly.