Fried spring vegetables

Fried vegetables

Easy to prepare, tasty, fresh and rich in nutrients, these fried spring vegetables can be served with rice

Easy to prepare, tasty, fresh and rich in nutrients, these fried spring vegetables can be served with rice or plain rice or spaghetti-free eggs.  Fresh vegetables are juicy and delicious. A true classic to fry. In combination with other vegetables became real good food. But each vegetable has its own subtlety when frying.

Here are some more details.
Ingredients for 4 servings:
15 ml or 1 tablespoon vegetable oil or peanut oil
5 ml or 1 teaspoon lightly Overdone advance sesame oil
1 clove garlic, finely chopped
175 g or 1/3 cup asparagus
2 ½ cm fresh ginger root, peeled and very finely
225 g or 1 cup small carrots (baby)
350 g or 3 cups broccoli, torn flowers
2 green onions, sliced ​​diagonally
175 g or 1 ½ cups of green leafy vegetables, cut into strips
30 ml or 2 tablespoons light soy sauce
15 ml or 1 tablespoon apple juice, freshly squeezed
’15 Or 1 tablespoon sesame seeds, lightly roasted
Method of preparation:
1 Preheat deep frying pan or wok over high heat. Pour vegetable oil or peanut oil and sesame oil, reduce heat and cook garlic for 2 minutes.

2 Put the asparagus, ginger, morkovchetata and broccoli and sauté, stirring, 4 minutes. Add green onions and green leafy vegetables and keep stirring, fry 2 more minutes.

Fried spring vegetables

Fried spring vegetables in every season of the year, easy and quick to prepare each housewife

3 Pour the top soy sauce and apple juice and let the fire for another 1-2 minutes until vegetables soften, add a little water and let the fire until the liquid evaporates.

4 Serve sprinkled with sesame seeds on top.

Nutrition values
In 1 serving contains:
Energy 109kkal / 591Dzh
proteins 6,9g
Fat, total 5.8 g
Saturated Fat 0.8 g
Carbohydrates 7.7 g
Sugar, total 6.9 g
Cellulose 5.9 g
Calcium 174 mg



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