Stir-fried snow peas, Chinese yam, carrots, and black fungus

Snow peas are emerald green, Chinese yam is milky white, carrots are orange-red, and black fungus is inky black. The four colors blend together like a picture scroll. After stir-frying, the beans are crisp, the Chinese yam is soft, the carrots are sweet, and the fungus is refreshing. The fresh fragrance is wrapped in the fragrance of vegetables, refreshing and not greasy. Contains vitamin C, iron, dietary fiber, etc. Chinese yam strengthens the spleen, carrots protect the eyes, and fungus cleanses the intestines. It is low in fat and high in fiber, and has a balanced nutrition.

Ingredients

Steps

Soak the black fungus in water for 3 hours in advance and set aside.
Wash and set aside the snow peas.
Cut the scallion into small pieces.
Cut carrots and yam into thin slices of your favorite shape.
Boil water in a pot, add 1 tablespoon of cooking oil and baking soda (to keep the vegetables green).
Pour in the Huaishan water and boil for 1 minute. Remove from the heat and set aside.
Pour the snow peas into the water and boil for 1-2 minutes, then pick up and soak in cold water for 5 minutes, pick up and set aside.
Pour carrot water into the pot and boil for 1-2 minutes, then remove and soak in cold water for 5 minutes. Remove and set aside.
Pour the black fungus into the water and boil for 1 minute, then remove and set aside.
1 teaspoon cornstarch, 1 teaspoon salt, 1 tablespoon oyster sauce, add 100 grams of water, mix well and set aside.
prepare all the ingredients.
Put 2 tablespoons of oil in a pan and sauté the scallions over low heat until fragrant.
Add snow peas and stir fry for 1 minute
Add yam, carrot and black fungus and stir fry for about 1 minute.
Add the sauce and stir-fry for 1 minute before serving.
serving