Use Up Leftover Vegetables! Quick Meat and Vegetable Stir-Fry
This stir-fried meat and vegetable dish♪ is my husband's favorite.
This dish comes to our table when we start having leftover vegetables in the fridge.
Prepare the ingredients well, and all that's left is stir-frying quickly over high heat.
If you have extra time, remove the roots from the bean sprouts.
Cook the cabbage until it's a bit firm to keep the crunchy texture, then seasoning. Recipe by Chisora
Use Up Leftover Vegetables! Quick Meat and Vegetable Stir-Fry
This stir-fried meat and vegetable dish♪ is my husband's favorite.
This dish comes to our table when we start having leftover vegetables in the fridge.
Prepare the ingredients well, and all that's left is stir-frying quickly over high heat.
If you have extra time, remove the roots from the bean sprouts.
Cook the cabbage until it's a bit firm to keep the crunchy texture, then seasoning. Recipe by Chisora
Cooking Instructions
- 1
Cut the carrot, green pepper, and king oyster mushrooms into thin strips. Roughly chop the cabbage. Slice the garlic.
- 2
Cut the pork into bite-size pieces, and sprinkle with salt and pepper.
- 3
Heat vegetable oil in a pan, and stir-fry the garlic. When fragrant, add the pork, and continue stir-frying.
- 4
When the colour of the meat changes, stir-fry the carrot, green pepper, king oyster mushrooms, bean sprouts, cabbage in that order.
- 5
Add the Chinese soup stock granules, and continue stir-frying briefly, and it's done.
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