Vegetables from a Wok
(0 votes)
(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
30 min.
Preparation
Calories:
124
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
more nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calories | 124 kcal | (6 %) | ||
| Protein | 4.6 g | (5 %) | ||
| Fat | 6.3 g | (5 %) | ||
| Carbohydrates | 16 g | (11 %) |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 400 grams shiitake mushrooms
- 1 bunch scallions
- 1 red Bell pepper
- 1 ginger
- 2 garlic cloves
- 1 tsp Sichuan freshly ground pepper
- 3 Tbsps vegetable oil
- 3 Tbsps soy sauce
- 150 milliliters Vegetable broth
- 1 bunch Coriander
- salt
Preparation steps
1.
Rinse the mushrooms and chop off the stems. Rinse the scallions and pepper. Halve the pepper and remove the seeds. Cut the pepper into strips and the scallions into thin rings. Peel and finely chop the ginger and garlic.
2.
Pour the sichuan pepper into the wok and roast for about 1 minute. Add the oil. Add the ginger and garlic. Saute briefly. Add the mushrooms, scallions and pepper. Immediately deglaze with 3 tablespoons of soy sauce. Saute for about 2 minutes. Pour in the broth. Rinse the cilantro, shake dry and pluck off the leaves. Add the cilantro and season with salt. Serve immediately.
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