🍽️ Crispy Pan-Fried Vegetables

Name: Crispy Pan-Fried Vegetables
Total time: 30 min
Yield: 4 servings
Ingredients: 200 g baby corn; 2 red bell peppers; 2 zucchini; 200 g snow peas; 50 g mung bean sprouts; 150 g shiitake mushrooms; 1 red chili pepper; 2 tbsp soybean oil; 2 tbsp soy sauce; 1 pinch sugar; 1 tsp sesame oil

196 kcal · 30 min · 4 servings

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Ingredients

200 g baby corn
2 red bell peppers
2 zucchini
200 g snow peas
50 g mung bean sprouts
150 g shiitake mushrooms
1 red chili pepper
2 tbsp soybean oil
2 tbsp soy sauce
1 pinch sugar
1 tsp sesame oil

Instructions

1. Wash the corn cobs and let them drain well. Cut them in half lengthwise if they are too large.
2. Core the bell pepper and wash it. Cut the flesh into thin strips.
3. Wash the zucchini and trim off the hard ends. Cut it into thin strips as well.
4. Wash the snow peas. Cut them diagonally in half.
5. Rinse the sprouts briefly under running water and let them drain.
6. Wash the shiitake mushrooms. Twist out the stems and discard them.
7. Cut the mushroom caps into bite-sized pieces.
8. Wash the chili. Cut it in half lengthwise.
9. Remove the stem base, seeds, and white membranes from the chili.
10. Slice the deseeded chili into thin strips.
11. Heat the oil in a wok or a large frying pan over high heat.
12. Stir-fry the bell pepper, chili, snow peas, and mushrooms one after another. Stir constantly while doing so.
13. Add the sprouts and the remaining mushrooms. Stir-fry them as well while stirring.
14. Add the zucchini and corn cobs. Stir-fry everything together.
15. Season the vegetables with soy sauce and sugar.
16. Finish the dish by adding a splash of sesame oil.
17. Serve the vegetables with basmati rice.

Nutrition per serving

kcal: 196
Protein: 9 g · Fett/Fat: 8 g · Carbs: 23 g