Quick Stir-fry Vegetables – Chinese
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 2 bell pepper (s)
- 1 zucchini
- 3 carrot (s)
- 1 clove garlic
- 1 onion (s)
- 5 tablespoon soy sauce
- 5 tablespoon tomato ketchup
- 2 tablespoon tomato paste
- some Sambal Oelek
- 4 tablespoon almond (s), chopped
- 2 tablespoons oil
- salt
- pepper
- 1 tablespoon sugar
- Spice mixture (Chinese spice)
Print Recipe
Pin Recipe Instructions
- Wash, clean and cut the vegetables into small pieces, slice the carrots. Cut the onion into small rings, chop or press the garlic very finely.
- Fry the almonds, garlic and onions in a large pan with the oil, then add the sliced carrots and sauté for 2 minutes. Add the rest of the vegetables and cook until they are firm to the bite.
- Add tomato paste and ketchup, add a little water if necessary. Let simmer for another 5 minutes. Season with soy sauce, sambal olek and Chinese spices, season with salt, pepper and sugar to taste sweet and hot. This goes well with (basmati) rice.
- Depending on the season and the number of blackheads, the vegetables used can also be varied.
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