Vegetables salteadas to the style Thai
The proportion and composition of ingredients will depend your tastes, but is convenient that all the vegetables have the same time of cooking.
The wok is the most adapted container to prepare some vegetables salteadas, but equally can use a frying pan antiadherente. Here you have a lot of councils on the use of the wok.
The wok is the most adapted container to prepare some vegetables salteadas, but equally can use a frying pan antiadherente. Here you have a lot of councils on the use of the wok.
Ingredients
- Red pepper
- Green pepper
- Courgette
- Carrot
- Onion or tender chive
- Garlic hammered
- A touch of Ginger in powder
- Optional: fresh Coriander
- Sauce of soya
- Juice of file or lemon
- Oil
- Salt
- We cut the vegetables in a Julian thick. It is important that the pieces of vegetable are of size regulate so that they do by equal. We hammer fine the garlics peeled.
- We put to the fire the wok (that it is the perfect container for this dish) or the frying pan. When the oil is hot salteamos the garlic and leave it a minute, without that it take colour.
- We incorporate the carrot, the two types of pepper, the courgette, the onion and the ginger and salteamos to fire came giving him movement to the vegetable with a skimmer or moving the frying pan or wok.
- When the vegetables are tender but to the give you, add a good stream of sauce of soya and salteamos well so that the sauce arrive by the same to all the ingredients.
- We remove of the fire, espolvoreamos by on a bit of fresh coriander hammered and, to the moment to serve, accompany with some gajos of file or lemon for rociar the dish with some drops.
- The vegetables salteadas to the style thai can mix with some Chinese noodles or a bit of white rice, and already have a complete dish.
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