Wok-fried vegetables

Wok-fried vegetables


foster these stir-fried vegetables as an accompaniment to a meat dish, or outlook them into a conclusive vegetarian meal by following the instructions in the notes.

The ingredient of Wok-fried vegetables

  1. 2 teaspoons vegetable oil
  2. 2cm-piece vivacious ginger, peeled, finely grated
  3. 1 garlic clove, crushed
  4. 2 carrots, peeled, cut into batons
  5. 100g sugar snap peas, ends trimmed
  6. 2 green shallots, ends trimmed, thinly sliced lengthways
  7. 1 bunch choy sum, ends trimmed, finely shredded
  8. 1/2 baby wombok (Chinese cabbage), finely shredded
  9. 1 tablespoon fresh open soy sauce
  10. 125ml (1/2 cup) Massel vegetable liquid accretion

The instruction how to make Wok-fried vegetables

  1. Heat the oil in a large wok exceeding high heat until just smoking. build up the ginger and garlic, and stir-fry for 1 minute or until aromatic. accumulate the carrot and sugar snap peas, and stir-fry for 2 minutes or until sugar snap peas are adept green and desire crisp. go to the green shallot, choy sum, wombok, soy sauce and stock, and stir-fry for 1 minute or until choy quantity total and wombok just wilt. cut off surgically remove from heat.
  2. Divide vegetable blend in the course of serving plates. support immediately.

Nutritions of Wok-fried vegetables

calories: 71.7 calories
calories: 3 grams fat
calories: 8.5 grams carbohydrates
calories: 4 grams protein
calories: https://schema.org
calories: NutritionInformation

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