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Sey's Chinese vegetable stir-fry

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Ingredients for 4 servings:

  • 1 bell pepper(s), red
  • 1 bell pepper(s), yellow
  • 4 carrots
  • 1 eggplant(s)
  • 250 g mushrooms, fresh
  • 250 g noodles (rice noodles)
  • Ginger
  • curry
  • some salt
  • 1 tbsp curry paste, red

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Cut the vegetables into thin strips and sear them in a large pan. I sauté the carrots first, then the peppers, then the eggplant and mushrooms. Season with ginger, curry powder, and red curry paste, and add a little salt if desired. Prepare the rice noodles according to the instructions, drain well, and stir into the vegetables.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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