Stir-Fried Green Pepper and Water Bamboo with Round Vegetarian Chicken Exclusive

Name: Stir-Fried Green Pepper and Water Bamboo with Round Vegetarian Chicken Exclusive
Cook time: 20 min
Total time: 20 min
Yield: 4 servings
Cuisine: Hot Dishes

Silky rounds of vegetarian chicken are pan-fried until golden, then stir-fried with crisp water bamboo and green pepper in a light soy glaze. Blanching keeps the bamboo tender while the tofu puffs up, creating a fresh homestyle dish full of contrasting textures.

20 minNewMedium Hot Dishes Stir-fry Light

Instructions

1
Ingredients: round vegetarian chicken, water bamboo shoots, green peppers.
2
Peel the water bamboo shoots, remove the stems and seeds from the green peppers, wash them together, and then take them out.
3
Place the water bamboo on the cutting board and slice it, and cut the green pepper into pieces.
4
Take the round vegetarian chicken out of the packaging and place it on the cutting board to slice.
5
Then, put the cut water bamboo shoots into boiling water and blanch for 1 minute.
6
Then, add the sliced green peppers that have been blanched and drained.
7
Heat oil in a pan, then add the sliced round vegetarian chicken and a suitable amount of soy sauce.
8
Stir-fry, stir-fry.
9
Then, add the blanched water bamboo shoots and green peppers and stir-fry them.
10
Finally, add an appropriate amount of salt.
11
Add an appropriate amount of MSG.
12
Season and stir-fry evenly to finish.