Fried spring vegetables
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.
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.
In 1 serving contains:
Energy 109kkal / 591Dzh
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