Vegetables sautéed with soy sauce and ginger are a scrumptious and bright side dish that can’t be absent from Asian cooking. Here we offer you a fast and simple recipe made by Gourmet specialist Mulan . A delectable blend of vegetables and mushrooms, seasoned with soy sauce, a topping that recognizes Chinese dishes, and ginger, for a new zesty touch. You should simply furnish yourself with the conventional wok, the regular oriental skillet, and shortly you will have an incredible dish on the table, to be delighted in as a side dish or to go with a plate of rice or chicken, or even to prepare the well known noodles!
Onions 80 g
Zucchini 70 g
Cabbage 300 g
Carrots 80 g
Champignon mushrooms 50 g
Fresh ginger to taste
Soy sauce to taste
Sunflower oil 3 tbsp
Salt up to taste
Black pepper to taste
Step by step instructions to Get ready SAUTEED VEGETABLES WITH SOY SAUCE AND GINGER
To prepare the sautéed vegetables with soy sauce and ginger, initial wash the vegetables and cut them into strips, beginning with the cabbage, denying it of the inward core1. Strip and cut the onion2. Trim and cut the courgettes into unpredictable pieces, around 4-5 mm thick3.
Peel and trim the carrots, cut them keeping a similar thickness as the courgettes4. Strip and cut the ginger as well5. In the wok heat the seed oil, then plunge the ginger6
Also add the onions and stew over low intensity, then add different vegetables: the cabbage7, carrots, courgettes8and cleaned mushrooms9.
Salted10and pepper11, pour a little water11and sauté for around 8 minutes. Mix frequently so as not to consume them. At the point when the vegetables and mushrooms are cooked, add the soy sauce12.
Drizzle with sunflower seed oil13and sauté a couple of additional seconds to flavour14. The vegetables sautéed with soy sauce and ginger are prepared, gustatele calde 15.