Stir-fried assorted pickled peppers
Overview
Sister Xin usually likes to eat meat, but every meal without meat doesn't taste good. Ever since she found out that she has high blood pressure and can no longer chop meat into large pieces, she has been thinking about how to cook vegetables and radishes to get the meaty aroma. It has to be both nutritious and delicious. It is really difficult to make it without adding meat. I can only try to mix the ingredients to make it. But you can rest assured that the recipe will be 100% successful before Sister Xin writes the recipe and publishes it. Sister Xin uses frying in this dish. By controlling the heat, the burnt aroma of wild rice replaces the meaty aroma. Although it is only a vegetarian dish, the taste will not disappoint you.
Tags
Ingredients
Steps
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Peel the eggplant and carrot, and keep the skin on the cucumber. Cut all three into thick strips. Add a little salt and marinate until soft and set aside. You won’t need to wash them in the following steps. Don’t add too much salt.
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Heat the pan without adding oil, add wild rice and dry it until fragrant.
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Bake until the wild rice is slightly charred, set aside and add oil in the middle, add garlic slices and pepper rings and stir-fry until fragrant.
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After it becomes fragrant, add the pickled peppers and continue to stir-fry until fragrant.
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After it becomes fragrant, stir-fry evenly with wild rice, then half-fry and half-fry until cooked.
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Pour in the marinated ingredients and stir-fry evenly. There is no salt in the wild rice. You need to mix and stir-fry so that the wild rice is also covered with salt.
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After stir-frying, add half a tablespoon of pickled pepper water and stir-fry evenly.
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Pour in the oyster sauce, sugar, and water mixture, stir-fry evenly until the flavors are incorporated, then pour in the sesame oil, stir-fry evenly, and serve.
