Filter
Reset
Sort ByRelevance
Jack Grigsby III
Candied spring vegetables from the wok
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Cut the bunches into pieces of 4 cm. Cut the fennel into segments of a cm. Cut the spring onions into pieces of 4 cm. Cut the pepper into thin strips. Boil the pieces of carrots for 2 minutes in a large pan with plenty of boiling water with salt. Add the pieces of fennel and snow peas and cook for another 2 minutes. Rinse the vegetables in a colander with cold water and drain well.
-
Heat the butter in a wok or frying pan and stir fry the spring onions and peppers for 1-2 minutes. Spoon the carrot, fennel and snow peas and stir-fry for another 2 minutes.
-
Sprinkle the balsamic vinegar and maple syrup over it and heat the vegetables until they are covered with a shiny layer. Serve the vegetables in a warm dish and sprinkle the sesame seeds over it.
Blogs that might be interesting
-
125 minSide dishlemon, sea salt, Zaanse mustard, fresh dill, sugar,gravlax marinade for fish
-
50 minSide dishSweet Popcorn, cinnamon, butter, pouring syrup, dark brown sugar, water,cinnamon popcorn lolly pop
-
10 minSide dishmayonnaise, wasabi,wasabi mayonnaise
-
30 minAppetizerolive oil, garlic, baguette, breakfast bacon, little gem, iceberg lettuce, mayonnaise, lemon juice, old cheese,Dutch farmer salad with garlic croutons
Nutrition
150Calories
Fat11% DV7g
Protein6% DV3g
Carbs5% DV16g
Loved it