Vegetable and shiitake stir-fry with soy and ginger
Key recipe details
Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information
Recipe characteristics
Lactose-free and 6 more Indicative dietary requirements
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Recipe characteristics
Vegetables
Lunch · Dinner
30 to 60 minutes
Ingredients
＋ Añadir a un menú- Brussels sprouts trimmed 320 g
- Onion peeled 160 g
- Carrot peeled 120 g
- Green pepper deseeded 180 g
- Red pepper deseeded 180 g
- Yellow pepper deseeded 180 g
- Shiitake mushrooms fresh, tough stems removed 150 g
- Soy sauce regular 45 g
- Extra virgin olive oil 20 g per batch 40 g
- Ginger peeled and grated 12 g
- Cayenne pepper whole, removed 0.2 g
- Sesame seeds toasted 15 g
- Parsley chopped 4 g
- Water boiling; discarded 1500 g
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Method
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Halve the Brussels sprouts. Boil for 5-6 minutes in the 1500 g water until beginning to soften, then drain. Discard the water and let the sprouts dry in the colander.
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Cut the onion, green pepper, red pepper and yellow pepper into 3 cm strips. Cut the carrot into thin matchsticks and slice the shiitake; do not use woody stems.
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Work in two batches so the frying pan is not crowded. For each, heat 20 g oil and add half the ginger and chopped vegetables, including the mushrooms. Put the whole chilli in the first batch and remove it at the end. Stir-fry each batch for 6-8 minutes until the mushrooms are cooked and the vegetables tender but firm.
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Return both batches to the pan, add the sprouts and all the soy sauce. Toss for 2 minutes to heat through. Serve on four plates and scatter with the sesame and parsley. Taste before any additional seasoning.
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