Thai-style 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, crispy bell peppers, crunchy celery, and champignon mushrooms. The dressing made of 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-style 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 half, and cut them into pieces
Gently wash the broccoli florets
Wash the bell peppers, dry them, cut them, remove the seeds and white filaments, and cut 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 champignons, wash and dry the caps
Place the carrots, green beans, and snow peas in a large saucepan, cover them with cold water, bring to a boil, and let boil for three minutes
Remove the vegetables from the saucepan with a slotted spoon, reserving the cooking water
Rinse the vegetables under cold water and drain
Place the broccoli in the same water
Wok
| Energy (kcal) | 103.93 |
| Carbohydrates (g) | 12.29 |
| of which Sugars (g) | 11.93 |
| Fat (g) | 2.5 |
| of which Saturates (g) | 0.46 |
| Protein (g) | 5.06 |
| Fiber (g) | 7.61 |
| Sale (g) | 0.15 |
