stir-fried four-color vegetables

Recipe Recommendations

• mung bean sprouts 350g
• leek 200g
• carrot 150g
• water fungus 250g
• salt appropriate amount
• soy sauce appropriate amount
• chicken essence appropriate amount

• light
• fried
• ten minutes
• simple

Steps for stir-fried four-color vegetables

1

Wash the leeks and cut them into sections, shred the carrot, and shred the fungus.

2

Wash mung bean sprouts and set aside.

3

Heat the oil pan, add shredded carrot and shredded fungus, stir fry.

4

Then add leeks and green bean sprouts and stir fry together, stir-fry until soft and add salt, and stir-fry soy sauce evenly.

5

Add chicken essence to serve.

Recipe Categories

• vegetarian dishes
• home cooking
• Elderly recipes
• Spring recipes