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Thai stir-fried vegetables are a delicious side dish inspired by Oriental cuisine. This dish is rich in colors and flavors, thanks to the combination of crunchy carrots, fresh green beans, green broccoli, crunchy peppers, celery and button mushrooms. The dressing made with light soy sauce, lemon juice, tabasco and sugar gives a sweet-and-sour touch that makes this side dish irresistible. Perfect to accompany meat or fish dishes, Thai stir-fried vegetables are an excellent choice to enrich your table with an exotic touch.
Scrape the carrots, wash them and cut them into thin slices
Trim the green beans, wash them and cut them into 5 cm pieces
Trim the snow peas, split them in two and cut them into pieces
Gently wash the broccoli florets
Wash the peppers, dry them, cut them open, remove the seeds and white membranes, and slice them into thin strips
Remove the strings from the celery stalks, wash them and cut them diagonally into 15 cm pieces
Remove the stems from the button mushrooms, wash and dry the caps
Place the carrots, green beans and snow peas in a large casserole, cover them with cold water, bring to a boil and let boil for three minutes
Remove the vegetables from the casserole with a slotted spoon, keeping the cooking water
Run the vegetables under cold water and drain them
Put the broccoli into the same water
Wok
| Energy (kcal) | 70.57 |
| Carbohydrates (g) | 4.4 |
| of which sugars (g) | 3.48 |
| Fat (g) | 4.77 |
| of which saturates (g) | 0.81 |
| Protein (g) | 2.29 |
| Fibre (g) | 2.17 |
| Salt (g) | 0.18 |
