Spring is here! Let’s make some delicious spring vegetables, feel the breath of spring.
Snow peas: 7 oz
Lotus root: 5 oz (about 1 medium section lotus root)
Shiitake mushrooms: 3
Sweet bell pepper: 2 oz
Ginkgo nuts: 2 oz
Chopped green onion: 1 oz
Salt: 1 tsp
Sesame oil: 1 tsp
TOTOLE Soy Sauce for Seafood Seasoning: 1 tsp
TOTOLE Mushroom Bouillon: 1 tsp
①Wash all ingredients and cut into pieces
②Heat a pan with vegetable oil, pour in the lotus root slices and stir fry for 1 minutes. Add shiitake mushrooms, sweet beans and 1tbsp of water then stir fry 3 more minutes.
③Add ginkgo nuts and red pepper, then add TOTOLE Soy Sauce, salt, and TOTOLE Mushroom Boilloun. Stir fry until fully cooked.
④Add sesame sesame oil to enhance the fragrance, ready to serve.
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