there are 10 stir-fries that don’t add meat and serve rice. you don’t have to worry about what to eat after get off work!

office workers must check it out and save it if necessary!

1. fried dried beans

author /bean fruit food | ziyan kitchen

-material-

150 grams of smoked tofu, 30 grams of green chili, 20 grams of red chili, 10 grams of ginger, 5 grams of light soy sauce, 5 grams of fruit and vegetable seasoning powder, appropriate amount of water starch

-practice-

1. wash and cut the smoked tofu into shreds, and place it on a plate and set aside.

2. remove the seeds and cut the green and red peppers into shreds, and cut the ginger into shreds.

3. pour an appropriate amount of water into the pot, pour in shredded tofu, add a little salt, blanch for two minutes, remove and drain.

4. heat the pan and add oil, and stir-fry when it is 60% hot.

5. add the green and red pepper shreds and stir-fry slightly, pour in the drained tofu shreds, add appropriate amount of salt, and stir-fry evenly.

6. add light soy sauce and fruit and vegetable flour to continue stir-frying.

7. thick the water starch and stir-fry evenly, then start the pot and put it on a plate.

2. fried horseshoe with dutch beans

author /bean fruit food | mature11

-material-

150 grams of dutch beans, 5 horseshoes, 1 carrot, 20 grams of corn oil, appropriate amount of minced ginger, 3 grams of salt, a little white pepper

-practice-

1. remove the head and tail of the dutch beans and silk threads and wash them; peel and wash the horse's hooves; wash the carrots.

2. slice carrots and horses' hooves.

3. heat the oil pan, stir-fry with minced ginger and stir-fry with carrots.

4. lower dutch beans and horseshoe.

5. add salt and white pepper, stir-fry quickly for 1 minute, turn off the heat and serve on the plate.

3. fried assorted vegetables

author /bean fruit food | tangerine's chef

-material-

1 lotus root, 1 celery, 1 colored pepper, an appropriate amount of ginger, a little fungus, a little vinegar, and a little cooking oil

-practice-

1. wash the ingredients and change the knife, and chop the ginger and red peppers.

2. boil the oil in the pan, add ginger and red pepper to stir-fry.

3. add all the vegetables and stir-fry evenly, add some vinegar and salt, stir-fry quickly until cooked, serve on a plate, and serve with rice.

4. stir-fried zucchini shredded

author /bean fruit food | food and cooking are easy to love

-material-

1 zucchini, a small amount of carrot, 4 grams of salt, appropriate amount of oil, 1 tablespoon of vegetarian oyster sauce

-practice-

1. wash the zucchini and cut into thin strips with skin, and cut into shreds of carrots.

2. pour oil in a hot pan, pour in shredded carrots and stir fry evenly.

3. then pour in the shredded zucchini, keep the heat, and pick up the pot and stir the ingredients evenly.

4. pour in vegetarian oyster sauce and stir-fry evenly, add salt and stir-fry evenly.

5. fried cauliflower

author /bean fruit food | small round kitchen

-material-

350 grams of cauliflower, 3 millet peppers, 1 spoon of light soy sauce, 1 teaspoon of salt, a little oil

-practice-

1. turn the cauliflower into small flowers, soak it in light salt water for 10 minutes, then wash it with clean water, drain it for later use.

2. cut the peppers.

3. heat the pan and cool the oil, add cauliflower and stir-fry over high heat for about 3 minutes.

4. add light soy sauce and salt to season, then add millet pepper and stir-fry evenly.

6. stir-fried mushrooms and vegetables

author /bean fruit food | north latitude yhz

-material-

240 grams of oyster mushrooms, 130 grams of carrots, 130 grams of yellow pepper, 120 grams of asparagus, 10 grams of black fungus, appropriate amount of fruit and vegetable powder, appropriate amount of salt, appropriate amount of corn oil

-practice-

1. soak the fungus in advance, peel the carrots and cut them into thin strips.

2. wash the yellow pepper and remove the seeds and cut into thin strips, the length is the same as that of the carrot.

3. wash and cut the strips with the asparagus and cut the strips with the hob.

4. pour oil in a hot pan, add carrots to cold oil and stir-fry for 2 minutes, then set aside.

5. pour a little oil into the pot, add yellow pepper, and stir-fry 2 ~3minute.

6. pour in the fungus and asparagus and stir-fry.

7. pour in the carrots that have been stir-fried in advance and stir-fry for about 3 minutes.

8. add salt and fruit and vegetable powder and stir-fry well.

7. sweet potato shredded

author /bean fruit food | mature11

-material-

2 potatoes, 3 green peppers, 3 spicy millet, 5 grams of dried red peppers, 10 peppercorns, 5 grams of salt, 2 spoons of vinegar, 1 spoon of light soy sauce, 30 grams of corn oil

-practice-

1. wash the ingredients, peel and shred the potatoes, and cut the dried red peppers into pieces.

2. wash the shredded potatoes in cold water, wash off the starch, and remove it for later use.

3. heat the oil pan, add oil, and stir-fry the dried red peppers and peppers.

4. add shredded potatoes and stir-fry, add 1 teaspoon of light soy sauce and vinegar.

5. add shredded green pepper, add salt, stir-fry over high heat, and add two spoonfuls of water if it is dry.

6. add millet spicy and stir-fry well and turn off heat.

8. luffa walnut kernels

author /bean fruit food | connie chan

-material-

500 grams of loofah, 100 grams of walnut kernel, 20 grams of wolfberry, 2 grams of salt, 5 grams of ginger, 5 grams of corn starch, 15 ml of peanut oil

-practice-

1. chop the ginger into a pasta, mix the corn starch with a little water and make it into water starch.

2. soak the walnut kernels in water for half an hour, drain the water and set aside.

3. after peeling the loofah, cut it into small pieces.

4. add peanut oil to the wok, add walnut kernels and stir-fry, stir-fry, stir-fry, and then serve and serve.

5. heat the oil in the wok, stir-fry the ginger, add the loofah section and stir-fry over high heat. ~5minute.

6. add wolfberry and walnut kernels and stir-fry.

7. add salt and water starch and mix well.

9. fried yam with pickles and edamame

author /go to the kitchen | little little H

-material-

pickles, edamame, yam, vegetable oil, fruit and vegetable powder

-practice-

1. peel the edamame and wash it; boil it in a pot of water, boil the edamame with high heat and blanch it for two or three minutes to stop the rawness.

2. wash the pickles, squeeze them dry and chop them, peel the yam, wash them and slice them.

3. heat the pan and cool the oil, add edamame, pickles, and yam, and stir-fry together.

4. then add some water and cover the pot and cook.

5. add some fruit and vegetable powder before serving.

ten, four-color refreshing stir-fry

author /go to the kitchen | sunset treasure

-material-

lily 1 ~21 carrot, 120 grams of dutch beans (or celery), appropriate amount of black fungus, a little salt, appropriate amount of fruit and vegetable powder, appropriate amount of cooking oil

-practice-

1. remove the head and tail of the lilies and break them into small pieces; peel and slice the carrots; pick the dutch beans and black fungus for later use.

2. put appropriate amount of water in the pot, add black fungus and boil, and blanch for 1 minute.

3. add the dutch beans, add a little cooking oil, blanch them together and turn them green, and it is best to rinse them with clean water.

4. add 2 spoonfuls of cooking oil to a clean wok, pour in the carrot slices and stir-fry for a while.

5. add the lily and continue stir-frying (add some water appropriately to prevent it from sticking to the pan).

6. add dutch beans and black fungus, and add some salt and fruit and vegetable powder to taste.

7. continue stir-frying for a while until the lily changes color and transparently, then leave the pot and put it on the plate.

i think it's good, please click belowlook in