How to make Korean stir-fried mixed vegetables

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  1.Prepare ingredients.
  Clean all kinds of ingredients.

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  2. Soak the vermicelli in warm water for about half an hour until soft.

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  3. Cut the tenderloin into shreds, add a spoonful of soy sauce and a little pepper, and mix well.

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  4. Cut green onions and carrots into shreds.

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  5. Slice the fresh mushrooms and roughly tear the stems for use.

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  6. Cut the white onion into strips.

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  7. Boil water in a pot.When the water boils, add a little salt and a few drops of oil.Add the washed spinach, blanch it for 30 seconds, take it out and rinse it with cold water.

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  8. Add a little salt and mix well.

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  9. Put the wok on low heat, add a spoonful of oil and fry the shredded carrots until they are raw., set aside.

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  10. Add a spoonful of oil to the original pot and fry the green onions until they are broken and set aside..

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  11. Add a spoonful of oil to the original pot and fry the onions, add a little salt and pepper.Fry until cooked and set aside.

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  12. Stir-fry the marinated shredded pork in the original pot, stir-fry and set aside.

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  13. Fry the mushroom slices in the original pot until they are raw, remove and set aside.

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  14. Add half a bowl of water to the pot, add the soaked vermicelli, and add half a teaspoon Add salt, two tablespoons of soy sauce, one tablespoon of sugar, and a little pepper, and cook over medium heat for about five minutes.

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  15.Turn off the heat and let the vermicelli absorb the remaining soup.

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  16. Pour the warm vermicelli into the basin and add the cooked ingredients.
  Add half a teaspoon of salt, a tablespoon of sesame seeds, and a few drops of sesame oil.

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  17. Mix with hands until uniform.

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  18. Serve on a plate and sprinkle with white sesame seeds.
  Let’s eat.