EatSmarter exclusive recipe

Stir-Fried Vegetableswith Cucumber Yogurt Sauce

Stir-Fried Vegetables - Stir-Fried Vegetables - Harmonious blend of Greek flavors and an Asian cooking technique
Stir-Fried Vegetables - Harmonious blend of Greek flavors and an Asian cooking technique

(0)

Calories:269 kcal
Difficulty:easy
Preparation:35 min
Ready in:45 min
Low-sugar
Vegetarian
Vitamin-rich
Mineral-rich
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1 serving contains (Percentage of daily recommendation)
Calories269 kcal(13%)
Protein12 g(24%)
Fat12 g(15%)
Carbohydrates23 g(9%)
Added Sugar0 g(0%)
Roughage17 g(57%)

Recipe development: EAT SMARTER

Ingredients

For servings

½Cucumber (about 250 grams)
Salt
1Garlic clove
½Lemons
5 ouncesYogurt (low-fat)
2 tablespoonsOlive oil
Red pepper flakes
Pepper
2green Zucchini (about 500 grams)
1red Bell pepper (about 200 grams)
1yellow Bell pepper (about 200 grams)
2Carrots (about 200 grams)
1Onion
9 ouncesNapa cabbage
1 tablespoonGyros spice (or Greek spice mix)
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Kitchen Utensils

1 Bowl, 1 Wok, 1 Cutting board, 1 Large knife, 1 Small knife, 1 Tablespoon, 1 Wooden spoon, 1 Peeler, 1 Box grater, 1 Sieve, 1 Citrus juicer

Directions

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1 Peel cucumber and halve lengthwise. Remove seeds and grate the cucumber using a box grater.
2 Place the grated cucumber in a sieve and mix with a little salt. Let drain for 15 minutes.
3 Meanwhile, peel the garlic and chop finely. Squeeze about 2 tablespoons of juice from the lemon. Mix together yogurt, garlic, 1 tablespoon olive oil and 1 tablespoon lemon juice and season with red pepper flakes. Add the grated cucumber and mix well. Season with salt and pepper.
4 Rinse and dry zucchini and bell peppers. Halve peppers and Remove ribs and seeds. Peel the carrots and onion. Rinse and dry the cabbage. Cut all the vegetables in thin strips.
5 Heat the remaining olive oil in a wok or non-stick skillet. Stir-fry the carrots and bell peppers for 2-3 minutes. Add the cabbage and zucchini and stir-fry for 1-2 minutes.
6 Add onion and stir-fry for 1 minute. Add the spice blen and stir-fry briefly. Add remaining lemon juice and season with salt and pepper. Serve with cucumber-yogurt sauce.
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