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
Notes
- Pickled vegetables - 1 bowl
- Peas - 1 small bowl
- Vegetable oil - 10 grams
- Sugar - 1 tablespoon
- Chicken bouillon powder (brand: Tai Tai Le) - 5 grams
- Prepare a picture of the finished dish.
- Prepare the ingredients: chop the pickled vegetables, soak briefly, then wash and squeeze out the water.
- Heat a spoonful of vegetable oil in a pan.
- Once the oil is hot, add the peas and stir-fry quickly.
- Add a spoonful of water and continue to stir-fry until the water evaporates and the peas are tender.
- Add the pickled vegetables and stir-fry quickly to mix evenly.
- Add a small amount of chicken bouillon powder.
- Add a bit of sugar.
- 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.
- Remove from heat. The dish is ready to serve and pairs well with rice.
- Low in calories
- Contains vitamins and minerals from peas
- Flavorful yet simple and healthy