Recipe Pan-fried Vegetables with Soy Sauce
Fancy a quick, easy and ultra-tasty dish? This colorful pan-fried vegetable dish is a concentrate of freshness and energy. A drizzle of soy sauce adds an irresistible umami flavour. It's the perfect recipe for a healthy, express dinner full of character, to be served as is or with steamed rice for a complete, comforting bowl.
- Prep Time
- 15 minutes
- Cooking Time
- 12 minutes
- Servings
- 4
Ingredients
- 2 carrots
- 2 handfuls snow peas (about 150g)
- 300 g zucchini
- 300 g tender broccoli
- A bunch of spring onions
- A handful of mushrooms (your choice)
- 1 piece fresh ginger
- 1-2 garlic cloves
- 1 tablespoon sesame oil
- 1 tablespoon neutral oil
- 4 tbsp. soy sauce
- Sesame seeds for serving
Directions
- Wash, peel if necessary, then chop all vegetables: carrots into sticks, zucchini into half-moons, broccoli into small florets, sliced spring onions (keeping stems), mushrooms into pieces.
- Heat the sesame oil in a large frying pan or wok. Add the pressed garlic and grated ginger, then the mushrooms. Sauté for a few minutes until golden-brown. Set aside for later.
- Pour a drizzle of neutral oil into the same pan. Sauté all vegetables over high heat for 3 to 5 minutes.
- Add the mushrooms, then deglaze with the soy sauce. Mix well and cook for a further 2-3 minutes.
- Serve hot and sprinkle with sesame seeds for the finishing touch!
