The finished dish has a rich and varied color, a light and non-greasy flavor, and a layered texture.

    Main Ingredients

    Cucumber1 piece CarrotRadish50 grams Black fungus10 piecesAuxiliary Ingredients

    Salt to taste

    Cooking oil to taste MSG A pinchA little minced garlic Cornstarch to taste Black pepper 10 grainsHow to make stir-fried mixed vegetables

    1. Wash and slice the cucumber,

    Wash and slice the carrot,Slice the black fungus, mince the garlic.2. Heat a pan and add cooking oil, then sauté the garlic and black pepper.3. Add the carrots and stir-fry.4. Add the cucumber, black fungus, salt, and MSG, and stir-fry. Finally, add a small amount of cornstarch slurry to thicken the sauce.

    Heat a pan, add oil, and sauté minced garlic and Sichuan peppercorns.

    Add carrots and stir-fry.

    Add cucumber, black fungus, salt, and MSG, and stir-fry. Finally, add a cornstarch slurry to thicken the sauce.

    5.