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Chinese vegetable pan

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Ingredients for 4 servings:

  • 2 onions
  • 1 bell pepper(s)
  • 300 g frozen vegetables (carrots, broccoli, cauliflower)
  • 60 g soy sprouts or mung bean sprouts
  • 6 tbsp soy sauce
  • 300 ml broth
  • 1 tbsp cornstarch
  • Sugar
  • Salt

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Slice the onions and sauté them in a wok with a little oil. Cut the bell peppers into bite-sized pieces and add them to the frozen vegetables. Pour in the broth and cook the vegetables until al dente. Add the sprouts. Mix the cornstarch with the soy sauce, about 3 tablespoons of water, and the sugar. Thicken the vegetables slightly. Season with salt. Serve with rice.

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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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