Thai stir-fried vegetables are a delicious side dish inspired by Eastern cuisine. This dish is rich in colors and flavors, thanks to the combination of crunchy carrots, fresh green beans, green broccoli, crunchy peppers, crunchy celery, and champignon 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 a great choice to enrich your table with an exotic touch.
Grate the carrots, wash them and cut them into thin rounds
Trim the green beans, wash them and cut them into 5 cm pieces
Trim the snow peas and split them in half, cut into pieces
Gently wash the broccoli florets
Wash the peppers, dry them, cut them, removing the seeds and white filaments, 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 champignon mushrooms, wash and dry the caps
Place the carrots, green beans, and snow peas in a large pot, cover them with cold water, bring to a boil, and let boil for three minutes
Remove the vegetables from the pot with a slotted spoon, reserving the cooking water
Wash the vegetables under cold water and drain them
Put the broccoli in the same water
Wok
| Energy (kcal) | 30.95 |
| Carbohydrates (g) | 4.05 |
| of which Sugars (g) | 3.82 |
| Fat (g) | 0.16 |
| of which Saturates (g) | 0.03 |
| Protein (g) | 2.44 |
| Fiber (g) | 2.37 |
| Sale (g) | 0.2 |
