Sautéed vegetables with thai
Instructions
Grate the carrots, wash them and cut them into thin slices.
Peel the beans, wash them and cut them into 5 cm pieces.
Peel the beans French and open them in two, cut them to pieces.
Gently wash the bunches of broccoli.
Wash the peppers, dry, cut, remove the seeds and pith, cut them into strips.
Private wires the celery sticks, wash them and cut them diagonally in 1.
5 cm pieces.
Remove the stems of the mushrooms, wash and dry the heads.
Put carrots, green beans and French green beans in a large saucepan, cover with cold water, bring to the boil and let boil for three minutes.
Remove vegetables from pan with a skimmer, save the cooking water.
Pass the vegetables under cold water and drained.
Put in the same water, broccoli, peppers and celery, bring to the boil and let boil for two minutes.
Drain the vegetables, put them under cold water and drain again.
Heat the oil in a lively focus wok or pan, go all vegetables and mushrooms.
You blast a lively fire, stirring, for a minute or two.
Add the soy sauce, lemon juice, tabasco sauce and sugar.
Stir, simmer for a minute and serve immediately.
Ingredients and dosing for 6 persons
- 125 g of carrots
- 125 g of fine green beans
- 125 G = = French green beans
- 125 g of bunches of broccoli
- 1 red pepper
- 1 green pepper
- 4 ribs of celery
- 125 g of mushrooms
- 4 tablespoons of peanut oil
- 2 tablespoons of light soy sauce
- 1 tablespoon of lemon juice
- 6 drops of tabasco
- 2 teaspoons of sugar