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Fried vegetables
1 serving
Put dried mushrooms for half an hour in hot water, cut off hard legs, cut the hats into strips. Wash fresh mushrooms, cut along with plates. Dry bamboo shoots and cut into straws. Cook ice cream peas in salt water 3 minutes until tender. Pour out fresh peas and cook for 10 minutes. Dry all vegetables. Heat the oil in a wok or fryer, fry mushrooms and bamboo for 1 minute over a low heat. Thicken with starch diluted in water. Drizzle with sesame oil. Place on a heated dish and serve. Fried vegetables are good with rice and vermicelli, and for those who do not adhere to vegetarianism, they will serve as a wonderful side dish for meat dishes.
Put dried mushrooms for half an hour in hot water, cut off hard legs, cut the hats into strips. Wash fresh mushrooms, cut along with plates. Dry bamboo shoots and cut into straws. Cook ice cream peas in salt water 3 minutes until tender. Pour out fresh peas and cook for 10 minutes. Dry all vegetables. Heat the oil in a wok or fryer, fry mushrooms and bamboo for 1 minute over a low heat. Thicken with starch diluted in water. Drizzle with sesame oil. Place on a heated dish and serve. Fried vegetables are good with rice and vermicelli, and for those who do not adhere to vegetarianism, they will serve as a wonderful side dish for meat dishes.
dried Chinese mushrooms - 30 g, fresh champignons - 100 g, bamboo - 100 g, green peas - 200 g, canned peas - 200 g, vegetable decoction - 125 g, sugar - 2 tsp, salt - 1 tsp, corn starch - 0.5 tsp, sesame oil - 1 tsp
