Ingredients for Stir-Fried Mixed Vegetables
| Green Garlic 4 stalks | Fresh Shiitake Mushrooms 5 pieces |
| Carrot 1 piece | Bean Sprouts 1 handful |
| Tofu Skin 150 grams | Grandma’s Village Small Cold-Pressed Rapeseed Oil 20 grams |
| Chopped Chili 30 grams | Fresh Matsutake 2 grams |
| Water A little |
Method for Stir-Fried Mixed Vegetables
Step 1
Prepare the ingredients
Step 2
Slice the green garlic diagonally, julienne the carrot and tofu skin, slice the shiitake mushrooms
Step 3
Heat the wok, add Grandma’s Village Small Cold-Pressed Rapeseed Oil
Step 4
Stir-fry the chopped scallions, add the carrot, tofu, and mushrooms to the wok, stir-fry over medium heat for two minutes until the carrot and mushrooms soften
Step 5
Add a tablespoon of chopped chili, stir-fry evenly, sprinkle with a little water several times to increase moisture
Step 6
Add the green garlic, bean sprouts, and fresh matsutake, stir-fry quickly over high heat
Step 7
When the green garlic changes color, remove from heat
Step 8
Fresh, fragrant, crispy, tender, and soft
