Stir-Fried Seasonal Vegetables with Pancakes Exclusive

Name: Stir-Fried Seasonal Vegetables with Pancakes Exclusive
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Cuisine: Staple Food
Ingredients: 2 pieces Whole wheat pancake; 2 pieces Egg; to taste chives; to taste potato; to taste Green pepper; to taste Garlic sprouts; to taste Chinese sausage; to taste Vermicelli; to taste chopped chili; to taste Lao Gan Ma Fermented Black Beans; to taste Five-spice powder; to taste oil; to taste Salt; to taste Soy sauce

Hearty one-pan stir fry of shredded whole-wheat pancakes tossed with chive scrambled egg, potato shreds, cured sausage, and glass noodles for a satisfying carb-on-carb medley.

30 minNewEasy Staple Food Stir-fry Savory

Instructions

1
Wash the chives and cut them into sections. Beat the eggs and mix them with the chives, then stir in the five-spice powder and salt until well combined.
2
Shred the potatoes and rinse off the excess starch, then soak in water and set aside.
3
Wash the green peppers and garlic sprouts and set them aside.
4
Cut the whole wheat pancake into strips and the chives into sections.
5
Steam the Chinese sausage in advance and then slice it, blanch the vermicelli until soft and mix with soy sauce.
6
Drain the water from the shredded potatoes, and cut the green peppers and garlic sprouts.
7
Heat oil in a pan, pour in the chive and egg mixture, stir-fry until cooked, and then remove.
8
Add oil to another pan and heat it, then add the Chinese sausage and stir-fry until the oil is released.
9
Add the shredded potatoes, green peppers, and garlic sprouts and stir-fry evenly, then add chopped chili, Lao Gan Ma, five-spice powder, and soy sauce and stir-fry evenly.
10
Add the shredded pancakes, vermicelli, and cooked eggs and stir-fry evenly.
11
Add salt to taste when serving.
12
Delicious homemade food, please enjoy.
13
Finished product image.