Beginning of Spring Stir-Fried Mixed Vegetables
A staple dish for Lichun (the Start of Spring), this crisp, refreshing vegetarian stir-fried mixed vegetable medley is so delicious you’d choose it over meat any time. Pair it with the spring pancakes we walked through in a prior tutorial, tuck a serving into a pancake and roll it up, and you’ll get a mouthwatering bite that will have you working through multiple batches of spring pancakes in no time. Light and low-calorie, it’s also a perfect option for anyone following a fat-loss diet.
Ingredients
bean sprouts
1 handful
carrot
1/2
potato
1/2
chives
30g
vermicelli noodles
1 handful
eggs
2
dark soy sauce
1 tbsp
scallion, ginger, and garlic
to taste
light soy sauce
1 tbsp
oyster sauce
1 tbsp
salt
2g
sugar
2g
Taitaile chicken essence
1 pump
Instructions
1
Step 1
Prepare all the required ingredients;
2
Step 2
Beat 2 eggs and scramble until cooked;
3
Step 3
After soaking the vermicelli noodles until soft, add 1 tbsp dark soy sauce and mix well to color;
4
Step 4
Cut the vegetables into thin strips;
5
Step 5
After the scallion, ginger, and garlic release their aroma, add the potato and carrot strips and stir-fry briefly;
6
Step 6
Add the remaining vegetables;
7
Step 7
Add 1 pump of Taitaile chicken essence to enhance the umami and aroma of the dish;
8
Step 8
Then add 1 tbsp light soy sauce, 1 tbsp oyster sauce, 2g salt, and 2g sugar, and stir well;
9
Step 9
Plate and serve;
