Hot and sour water cabbage stems
Summer is here, and water spinach is on the market. I quite like eating water spinach. In fact, when folding water spinach, don't throw away the leafless head of the water spinach. Stir-fry it will be an appetizer for dinner.
Recipe Recommendations
- garlic appropriate amount
- rice vinegar appropriate amount
- sugar appropriate amount
- soy sauce appropriate amount
- chili sauce appropriate amount
- hot and sour
- burn
- ten minutes
- simple
Steps for Hot and sour water cabbage stems
1
Cut the water spinach into small pieces, cut the perilla leaves into thin pieces, and pat the garlic well
2
After the pan is heated, add the garlic and perilla leaves and stir-fry until fragrant
3
After frying the ingredients, put the cabbage stalks and stir fry until they are green, put down the rice vinegar, then add two spoonfuls of sugar and stir fry, and finally add two spoonfuls of soy sauce and one spoonful of chili sauce. Add a spoonful of salt and you can start the pan.