Stir-fried Asian Vegetables
(1 vote)
(1 vote)
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 30 min.
Ready in
Healthy, because
Even smarter
This quick and easy stir-fry is packed with nutrients, including phosphorus and zinc from the bok choy and vitamin A from the carrots. It's also very low in carbs and fat.
If you're not a vegetarian, throw some chicken into this stir fry to make it more filling and protein-packed.
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 4 Tbsps sesame oil
- 2 cloves garlic cloves (peeled, rinsed and chopped)
- 2 Tbsps freshly grated ginger
- 2 shallots (peeled and finely chopped)
- 3 cups Broccoli (cleaned, separated into florets, rinsed and drained)
- 1 ½ cups carrots (peeled and chopped into 2 inch long juliennes)
- 3 cups Bok Choy (rinsed, drained and chopped into| 3/4)
- 2 scallions (rinsed, cleaned and chopped into fine rings)
- ½ tsp ground Chinese 5 spice powder
- 1 pinch cayenne pepper
- 1 generous pinch Corn starch
- 3 Tbsps soy sauce
- 4 Tbsps Vegetable broth
- ½ tsp Sambal oelek (chili paste)
Preparation
Kitchen utensils
1 Pot mit Deckel, 1 Measuring cups, 1 Cutting board, 1 Small knife, 1 Peeler, 1 Steamer basket, 1 Bowl, 1 Whisk, 1 Non-stick pan mit Deckel, 1 Tablespoon, 1 Teaspoon, 1 kleine Ladle
Preparation steps
1.
Heat the oil in a wok. Fry the garlic, ginger root and shallots for a few minutes.
2.
Add the broccoli and carrots and continue to stir-fry for around 6 minutes.
3.
Add the bok choy and spring onions and fry for a further 1-2 minutes, season with five-spice and cayenne pepper.
4.
Mix the cornstarch (cornflour) to a smooth paste with the soy sauce, vegetable broth and sambal oelek. Stir into the vegetables, cover and cook for a further 1-2 minutes
