Vegetable Platter in Chinese
by Editorial Staff
Chinese stew recipe. A wok works best for this recipe, but you can also use a simple skillet. Any vegetables will do.
Ingredients
- Eggplant – 2 pcs.
- Zucchini – 1 pc.
- Pepper (red and yellow) – 2 pcs.
- Carrots – 1 pc.
- Onions – 1 pc.
- Chili pepper – 0.5 pcs.
- Garlic – 2 cloves
- Ginger – 2 cm
- Soy sauce – 2 tablespoons
- Olive oil – for frying vegetables
- Salt to taste
- Cilantro (or parsley) greens – to taste
- Celery greens to taste
Directions
- Cut the eggplants into semicircles. Place in a cup, sprinkle with salt, and leave for 10-15 minutes.
- Peel the zucchini. If the zucchini is young, then the skin can be left. Cut the courgette in the same way as for the eggplant.
- Remove the seeds from the pepper and cut the pepper into medium pieces.
- Peel the carrots and also cut them into medium pieces. Cut the onion into feathers.
- Finely chop the garlic, ginger, and hot pepper.
- Squeeze the eggplants from excess moisture.
- Pour some oil into a preheated pan (it is better to take the famous wok, the taste in it turns out to be a little different). Send hot pepper, garlic, and ginger there. Then add carrots, fry a little.
- Add bell peppers and cook over medium heat.
- There is also onion, some more oil, and soy sauce. Simmer for 5 minutes without closing the lid.
- Send zucchini to stewed vegetables.
- Then add the eggplant. In the beginning, cook everything over medium heat, without closing the lid. Then close the lid and simmer until vegetables are tender.
- Add chopped herbs, salt to taste, stir and turn off the heat.
A vegetable platter in Chinese is ready.
Enjoy your meal!
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