How to Make Delicious Stir-Fried Peas with Pickled Vegetables: A Step-by-Step Guide

Q: Can I use a different type of oil instead of vegetable oil? A: Yes, you can substitute with a neutral-flavored oil of your choice.
Q: Is it necessary to soak and squeeze the pickled vegetables? A: Soaking and squeezing help to reduce the saltiness and improve the texture.
Q: Can I add other vegetables to this dish? A: Absolutely, feel free to add vegetables like bell peppers or carrots for more variety.

Stir-Fried Peas with Pickled Vegetables

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Notes

Ingredients:

• Pickled vegetables - 1 bowl
• Peas - 1 small bowl
• Vegetable oil - 10 grams
• Sugar - 1 tablespoon
• Chicken bouillon powder (brand: Tai Tai Le) - 5 grams

Instructions:

1. Prepare a picture of the finished dish.
2. Prepare the ingredients: chop the pickled vegetables, soak briefly, then wash and squeeze out the water.
3. Heat a spoonful of vegetable oil in a pan.
4. Once the oil is hot, add the peas and stir-fry quickly.
5. Add a spoonful of water and continue to stir-fry until the water evaporates and the peas are tender.
6. Add the pickled vegetables and stir-fry quickly to mix evenly.
7. Add a small amount of chicken bouillon powder.
8. Add a bit of sugar.
9. Stir-fry quickly until everything is evenly mixed. Taste and adjust seasoning according to personal preference. If desired, add some chili for a spicy kick.
10. Remove from heat. The dish is ready to serve and pairs well with rice.

Nutrition:

• Low in calories
• Contains vitamins and minerals from peas
• Flavorful yet simple and healthy