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Hey everyone, it’s me again, Dan, welcome to our recipe site. Today, I will show you a way to make a special dish, green veg stirfry with beanshoots. One of my favorites. For mine, I will make it a bit tasty. This is gonna smell and look delicious.

Green Veg StirFry with Beanshoots is one of the most well liked of recent trending meals on earth. It is appreciated by millions daily. It’s simple, it is fast, it tastes delicious. Green Veg StirFry with Beanshoots is something that I have loved my whole life. They’re fine and they look fantastic.

Stir well and cook vegetables until just going soft. Add the Bean shoots and stir well. Continue cooking until Bean shoots are just soft, do not over cook.

To get started with this recipe, we have to first prepare a few components. You can cook green veg stirfry with beanshoots using 9 ingredients and 10 steps. Here is how you cook it.

The ingredients needed to make Green Veg StirFry with Beanshoots:

1. Prepare 200 Grams Brussel Sprouts
2. Get 200 Grams Courgettes
3. Get 200 Grams Broccoli
4. Make ready 100 Grams Radishes (for extra zipp)
5. Make ready 200 Grams Onions
6. Make ready 4 large Chestnut Mushrooms
7. Take 200 Grams Beanshoots
8. Prepare Soy Sauce
9. Prepare Cooking Oil

When the oil is hot, add the remainder of the garlic. Stir-fry for a minute and then add the bamboo shoots. Splash a bit of water, soy sauce or chicken broth on the vegetables if they begin to dry out while stir-frying. Next, add the mung bean sprouts and stir fry everything together.

Instructions to make Green Veg StirFry with Beanshoots:

1. Remove brown parts of stalks of Brussel Sprouts, plus outer leaves. Slice into small bite size pieces
2. Remove ends from the Courgette. Cut into 4 pieces then slice thinly.
3. Remove roots and tops from Radishes. Slice thinly
4. Trim brown parts from Broccoli, Separate into florets then thin down again.
5. Remove tops and brown skins from Onions. Slice then dice. (if you leave the roots on, the layers stay together)
6. Wipe the mushrooms, remove stalks, then slice into small pieces.
7. Add all the veg to a hot wok or large saucepan with 2-3 tablespoons of vegetable oil. Stir well and cook vegetables until just going soft.
8. Add the Bean shoots and stir well.
9. Continue cooking until Bean shoots are just soft, do not over cook.
10. Add a few shakes of Soy sauce over the top and mix again. Serve and enjoy!

Spread the Shaoxing wine around the perimeter of the wok, and give everything another quick stir. Then add the oyster sauce, salt, sesame oil, white pepper, and MSG, if using. Cut the stem of bok choy and choy sum into thin slices. Stir-fry the vegetables with the sauteed garlic for a minute, then add a little water to cook the stems until they turn soft. Once the stem becomes soft (you can pick one a tray), add the leaves and continue cooking until the leaves wilt.

So that’s going to wrap it up with this special food green veg stirfry with beanshoots recipe. Thanks so much for reading. I’m confident you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!