John Myers
Vegetables: Colorful Stir-fried Vegetables
The perfect vegetables: colorful stir-fried vegetables recipe with a picture and simple step-by-step instructions.
- 3 piece Tomatoes
- 0,5 piece Red peppers
- 0,25 piece Fennel bulb
- 1 piece Fresh onion
- 2 piece Garlic cloves
- 1 pole Celery
- 2 piece Carrots
- 3 tablespoon Sesame oil
- 1 tablespoon Granulated vegetable broth *
- 0,5 teaspoon Dried coriander
- 0,5 teaspoon Turmeric
- 0,5 teaspoon Curry
- 0,5 teaspoon Black pepper from the mill
- 2 tablespoon Soy sauce dark
- Salt
- 3 tablespoon Toasted sesame seeds
- Scald the tomatoes with boiling water, let stand for three minutes, then peel them and cut into bite-sized pieces. Remove the skin and seeds from the peppers and cut into narrow strips.
- Peel the onion, garlic and carrots. Cut the onion into half rings, the garlic cloves into strips and the carrots into 2 cm long sticks.
- Remove the stalk from the fennel and also cut the celery into thin strips.
- Heat the sesame oil in a wok and fry all the vegetables, with the exception of the tomatoes.
- Add the grained vegetable broth * (spice mixes: grained vegetable broth reloaded – easy to make yourself), pour in a little water and slowly simmer the vegetables until soft. If necessary, repeat the addition of water.
- Season the vegetables with coriander, turmeric, curry and pepper. Add salt to taste and mix with the soy sauce. Finally add the tomatoes and bring to the boil again.
- Arrange the vegetables on preheated plates with the desired side dish and sprinkle with roasted sesame seeds.
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