Stir-fried Asian Vegetables

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Stir-fried Asian Vegetables
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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:

Ingredients

for
4
Ingredients
4 tablespoons
2 cloves
garlic (peeled, rinsed and chopped)
2 tablespoons
freshly grated Ginger root
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 teaspoon
1 pinch
1 generous pinch
3 tablespoons
4 tablespoons
½ teaspoon
Sambal oelek (chili paste)
How healthy are the main ingredients?
sesame oilgarlicshallotBroccolicarrotBok Choy
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