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Pan-fried Vegetables with Asian Touch

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Pan-fried Vegetables with Asian Touch

The perfect pan-fried vegetables with asian touch recipe with a picture and simple step-by-step instructions.

  • 1 Red Bell pepper
  • 1 Onion
  • 250 g Mushrooms
  • 2 packet Buttered vegetables
  • 1 glass Bamboo shoots
  • 1 glass Bean sprouts
  • 1 a cup Brunch Thai sweet chili)
  • Soybean oil
  • Soy sauce
  • Salt
  • Pepper
  • Ground ginger
  • Curry powder
  • Chili powder
  1. Peel the onions and sauté them in the oil with the cleaned and diced paprika, add the sliced ​​mushrooms and the buttered vegetables and let everything simmer for a few minutes.
  2. Drain the bamboo shoots and soy sprouts in a sieve and add to the remaining vegetables, season everything with soy sauce and the spices, stir in the brunch, stir everything well, bring to the boil and serve with rice.
Dinner
European
pan-fried vegetables with asian touch

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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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