Colorful stir-fried vegetables
This is a feast for the eyes! The many colors of this dish makes it a good dish to cook when entertaining.
Central Region, Singapore
1 person made this
¼ carrot, cut into thin strips
3 stalks celery, cut into thin strips
30g dried black fungus, soaked until soft, cut into smaller pieces
40g Sichuan vegetables, cut into thin strips
¼ red pepper, cut into thin strips
- In a hot oiled pan, add in the carrot and stir-fry for about 30 seconds. Add in the celery and stir-fry again for 30 seconds.
- Add in black fungus, Sichuan vegetables and red pepper and cook until they are softened (but still firm). Serve.
- Add salt and 1 tsp oil to a pot of water and blanch all the vegetables until slightly softened. Remove and rinse under cold water.
- Toss in 1 tsp sesame oil. Serve.
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