Stir Fried Summer Vegetables Recipe
Summary
Cooking Time5 MinDifficulty LevelVery Easy
Health IndexHealthy++Servings4
Ingredients
| Oil | 2 Tablespoon | |
| Spring onions | 2 | |
| Root ginger | 12.5 Gram | |
| Garlic | 2 Clove (5gm) | |
| Chilies | 2 | |
| Button mushrooms | 50 Gram | |
| Baby carrots | 125 Gram | |
| Mange-tout | 125 Gram | |
| French Beans | 125 Gram | |
| Bean sprouts | 50 Gram | |
| Pepper red | 1 To taste, cored | |
| Cauliflower florets | To Taste | |
| Light soy sauce | 4 Tablespoon | |
| Dry sherry | 2 Tablespoon | |
| Sesame seed oil | 1 Teaspoon |
Directions
MAKING
1) Use a wok or deep frying pan, to heat the oil.
2) Add the spring onions, ginger and garlic and stir-fry for about 30 seconds.
3) Add the chilies and all remaining vegetables.
4) Toss thoroughly and cook by constant stirring for 2 more minutes.
5) Add soy sauce and sherry and stir in. Cook for 2 minutes.
6) Sprinkle the sesame seed oil over the vegetable mixture.
SERVING
7) On a warmed serving dish, pile the preparation and serve at once with rice.
1) Use a wok or deep frying pan, to heat the oil.
2) Add the spring onions, ginger and garlic and stir-fry for about 30 seconds.
3) Add the chilies and all remaining vegetables.
4) Toss thoroughly and cook by constant stirring for 2 more minutes.
5) Add soy sauce and sherry and stir in. Cook for 2 minutes.
6) Sprinkle the sesame seed oil over the vegetable mixture.
SERVING
7) On a warmed serving dish, pile the preparation and serve at once with rice.
Chef
