Vegetable Stir Fry
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5 rates
Preparation : 20 min
Cooking : 0 min
Total time : 20 min Rest : 0 min
4 people
3 tbsp of sesame oil
1 onion
50 g of ginger
50 g of baby corn
1 red pepper
1 of carrot
100 g of water chestnuts
275 g of fresh egg noodles
1 red chilli
50 g of mange tout
2 spring onions
3 tbsp of soy sauce
2 tsp of light brown sugar
75 ml chicken or vegetable stock
Associated products
RECIPE STEPS
1
Add half of the sesame oil, the sliced onion and the peeled and thinly sliced ginger to the metal bowl and run STIR-FRY 03:00 / AUTO / 160°C
- 1.5 tbsp of sesame oil
- 1 onion
- 50 g of ginger
Stir-fry
03:00 / Auto / 160°C
2
Chop the corn, pepper, peeled carrot and water chestnuts and add them to the metal bowl. 3. Place the noodles into the steamer basket and run STIR-FRY 05:00 / AUTO / 160°C
- 50 g of baby corn
- 1 red pepper
- 1 of carrot
- 100 g of water chestnuts
Stir-fry
05:00 / Auto / 160°C
3
Add the chilli, mange tout, half of the spring onions, sugar, soy sauce and stock. Run STIR-FRY 4:00 / AUTO / 160°C
- 1 red chilli
- 50 g of mange tout
- 1 spring onions
- 3 tbsp of soy sauce
- 2 tsp of light brown sugar
- 75 ml chicken or vegetable stock
Stir-fry
04:00 / Auto / 160°C
4
Toss the noodles in the remaining oil. Serve immediately.
- 1.5 tbsp of sesame oil
1 comment
GREAT RECIPE.