Vegetables With Garlic And Lemon Juice Recipe
Ingredients
| 8 new potatoes, scrubbed and thinly sliced | ||
| Salt | To Taste | |
| Frozen peas | 90 Gram, thawed | |
| Olive oil | 3 Tablespoon | |
| Garlic | 2 Clove (5gm), crushed | |
| 1 leek, white part only, sliced | ||
| Pepper red | 1 To taste, cut into strips | |
| Mange-tout | 125 Gram, trimmed | |
| Black peppercorns | 1/2 Teaspoon, crushed | |
| Lemon juice | 2 Tablespoon | |
Directions
1. Cook the potatoes in a large saucepan of lightly salted water until just tender. Using a slotted spoon, transfer the potatoes to a bowl and set aside.
2. Add the peas to the boiling water and cook for 3 minutes; drain, refresh under cold water, drain again and set aside.
3. Heat the oil in a large frying pan or wok. Add the garlic, leek, red pepper strips, mangetout, peas and potatoes. Stir fry for 2-3 minutes. Stir in the pepper and lemon juice, toss well and serve.
2. Add the peas to the boiling water and cook for 3 minutes; drain, refresh under cold water, drain again and set aside.
3. Heat the oil in a large frying pan or wok. Add the garlic, leek, red pepper strips, mangetout, peas and potatoes. Stir fry for 2-3 minutes. Stir in the pepper and lemon juice, toss well and serve.
Chef
