Fried vegetables are actually fried miscellaneous vegetables. Several vegetables are fried with vermicelli. They taste crisp and fresh. Vermicelli also become delicious because they constantly absorb soup. Using “combination” instead of “miscellaneous” not only makes the dish elegant, but also a plate of vegetarian fried dishes in hot summer, which is not only time-saving, but also nutritious and delicious.


100g mung bean sprouts
A handful of leeks
150g cabbage
1 small bundle of mung bean vermicelli
1 carrot
20G oil
1g salt
15g soy sauce
15g oyster sauce


Step 1
Clean mung bean sprouts, leeks and cabbage; Peel off the carrot and clean it; Mung bean vermicelli are soaked in cold water and cut short;

Step 2
Cut chives into inch sections, cabbage into filaments, carrot into slices first, and then cut filaments with a knife;

Step 3
Pour an appropriate amount of oil into the wok. When the oil temperature is 60% hot, first pull the shredded carrot into the wok and soften it for one minute, and then pour the mung bean sprouts with large water into the wok and stir fry for one minute;

Step 4
Sprinkle a little salt, stir fry evenly, soften carrot shreds and mung bean sprouts slightly, and pour in an appropriate amount of soy sauce;

Step 5
Stir fry the vermicelli in the pot to make the vermicelli absorb the soup more soft and taste;

Step 6
Put shredded cabbage and leek into the pot, then pour an appropriate amount of oyster sauce, fully stir and evenly out of the pot.