As society becomes more fast-paced, people are more inclined to fast food. If you can get fast food in 5 minutes, then few people will spend 15 minutes cooking a dish. In instant food, there are food additives and fats that are unhealthy if you consume them for a long time. If there was a healthy recipe with a very short cooking time, would you want to try it? This vegetable stir-fry is very simple and fast to cook.
The recipe I’m bringing to you today is very simple, it doesn’t use a lot of seasonings. The ingredients in the recipe are very common, and it’s healthy. Carrots, corn, and green peppers are rich in vitamins. This recipe is suitable for everyone who is looking for a healthy diet. It is more suitable than fast food for every child who needs a healthy diet. If you are planning a Chinese dinner party, this vegetable stir-fry makes an excellent, quick side dish. Simply prepare and blanch the vegetables, set them aside, and do the final stir-fry after cooking your main dish.
You can save time if you purchase a frozen vegetable mix. Just skip the blanching but let the vegetables thaw completely before stir-frying. However, if you have a local farmers market, or your own garden, the extra few minutes required for preparation are worth it for the flavor and nutrition in fresh ingredients.
Vegetable Stir-Fry
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1 wok
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1 wok spatula
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1 sharp kitchen knife
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1 large saucepan
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1 bowl (for ice water)
- 1 ear fresh sweet corn
- 180 g raw carrot
- 1 Anaheim pepper
- 2 cloves garlic
- 3 ml salt
- 2 ml ground white pepper
- 10 ml cooking oil
- 10 ml water
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Add enough water to a large saucepan to cover the vegetables, and bring to a boil.
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Wash the ingredients. Peel the carrot and garlic cloves.
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Shuck the corn kernels into a bowl and set aside.
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Chop the garlic, dice the carrots, and chop the green pepper. Use the size of the corn kernels as a guide.
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Add ice water to a large bowl. When the water is boiling, add the diced carrots to blanch for 1 minute on medium heat. Then add the corn kernels. When the corn floats to the surface, add the green peppers. Remove the vegetables after 3 seconds and place them in the bowl of ice water to stop the cooking. Drain the vegetables.
1 ear fresh sweet corn, 180 g raw carrot, 1 Anaheim pepper
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Heat the wok over medium heat. Add 10ml of oil to the pan and add minced garlic and stir-fry until fragrant, about 30 seconds, then add the vegetables.
10 ml cooking oil, 2 cloves garlic
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Stir-fry the vegetables with the garlic, and season with the salt and white pepper. Next add 10 ml (2 tsps) of water, and stir-fry evenly.
3 ml salt, 2 ml ground white pepper, 10 ml water
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Finish and serve.
- When we blanch vegetables, the vegetables must be added when the water is boiling, so that the color of the vegetables can be maintained.
- If you don’t like green peppers, you can feel free to mix and match them with your favorite ingredients.
- You can blanch the vegetables in a wok, but do not use your seasoned stir-fry wok. The boiling water will strip the seasoning.
Calories: 66kcalCarbohydrates: 10gProtein: 1gFat: 3gSaturated Fat: 0.3gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.01gSodium: 440mgPotassium: 211mgFiber: 2gSugar: 4gVitamin A: 7560IUVitamin C: 6mgCalcium: 19mgIron: 0.3mg
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