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
-
10 minSide dishBroccoli, dried tarragon, unroasted Brazil nuts, chia seed, garlic, flaxseed oil,broccoli spread
-
35 minSide dishchicken broth from tablet, onion, unsalted butter, risotto rice, dry white wine, Parmigiano Reggiano,Risotto
-
15 minSide dishcucumber, creme fraiche, coriander, ground cumin (djinten),cucumber dip
-
20 minSide dishchicken breast, soy sauce, sunflower oil, mayonnaise, Sesame seed,chicken skewers in soy sauce
Nutrition
150Calories
Fat11% DV7g
Protein6% DV3g
Carbs5% DV16g
Loved it