Can’t stop eating! Stir fried vegetables with miso
Doubanjiang and Tianmian sauce make this a dish. Once I start, I can’t stop eating! This recipe is based on Twice coocked pork.(Of course not use pork)
ECO point
When cutting vegetables, you can cut the calyx thinly, cut the hard parts into shaving-cut, and use the skin to increase the amount to eat and reduce garbage. Depending on the vegetables, the nutrition can be multiplied by drying the skin!
Using seasonal vegetables also reduces the energy used by producers. For example, in the case of tomatoes, the amount of energy required to grow in summer and winter is 10 times different.
It’s a very small thing, but it will be a big achievement if each person has a heart.
Ingredients(For 1 serving)
- Cabbage 1/2 – 1/4
- Bean sprouts 150g
- One stalk of Chinese chive
- Grated garlic as needed
- Tianmian sauce 1 and 1/2 tbsp
- Doubanjiang 1 and 1/2 tbsp
- Cooking sake 2 tbsp
- Soy sauce 1/2tsp
How to make
- Cut cabbage and Chinese chive into bite-sized pieces.
- Put oil and garlic in a pan (low heat), and when the aroma comes out, turn it to high heat and add cabbage.
- When the cabbage coated with oil, add bean sprouts and chinese chive, and add all the seasonings.
Point
Stir-frying vegetables over high heat is the key to leaving a crispy.
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