Stir-Fried Vegetables
Stir-fried vegetables is a recipe with fresh ingredients from the vegetable category. Try this and other recipes from Spoonsparrow!
Ingredients
- 1 green bell pepper
- 1 small papaya
- 200 g Chinese cabbage (or savoy cabbage)
- 150 g shiitake mushrooms
- 4 tbsp oil
- 1 tbsp cane sugar
- 125 ml Vegetable broth
- 3 tbsp Soy sauce
- 1 tbsp White Wine Vinegar
- Salt
- cumin and coriander powder (¼ tsp each)
- 6 small corn kernels (from the jar)
- 1 can water chestnuts (220 g)
- 150 g bamboo shoots (from the jar, sliced into strips)
- 100 g soybean sprouts
Instructions
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1.
Wash the bell pepper, halve it, remove seeds, cut off all white membranes and chop into bite-sized pieces. Peel the sweet potatoes and also cut them into bite-sized pieces. Separate the cabbage into leaves and finely chop. Clean the mushrooms and chop them.
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2.
Halve the papaya, remove seeds, peel it and cut into bite-sized pieces.
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3.
Drain the corn, water chestnuts and bamboo shoots. Cut the corn into small pieces if needed.
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4.
Rinse the soybean sprouts and drain them.
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5.
Mix soy sauce, vegetable broth, vinegar, sugar, salt and spices together.
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6.
Heat a wok or large pan, add oil and stir-fry the bell pepper and mushrooms for about 2-3 minutes, then add cabbage and cook for another 2 minutes. Add water chestnuts and bamboo shoots, stir-fry for 2 more minutes, pour in the sauce and let everything simmer gently for about 5 minutes. Finally add papaya and soybean sprouts and heat briefly. Serve with rice.
