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Frankie Feathers
Stir-fry vegetables with ginger sauce
A nice thai recipe. The vegetarian main course contains the following ingredients: fresh ginger, red pepper, garlic, oil, sugar, vinegar, all-tie, salt, salted cashew nuts, miniature flasks (can) and Thai vegetable mix (400 g).
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Ingredients
Directions
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Ginger peel and cut small. Pepper, halve, remove seeds and cut pepper into strips. Garlic peel and finely chop. Heat 1 tablespoon of oil in a small pan. Ginger, pepper and garlic on low heat for approx. 2 minutes. Add sugar, vinegar and 1 1/2 dl of water and boil for approx. 2 minutes. Stir in the whole tie. Season with salt. Cashew nuts coarsely chop. Cut the corn cubes.
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Heat residual oil in wok or large frying pan. Maize bake for approx. 3 minutes. Add a vegetable mix and bake for approx. 3 minutes. Divide vegetables over four plates, create warm ginger sauce. Sprinkle cashew nuts over it. Tasty with rice and omelet strips.
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Nutrition
295Calories
Sodium0% DV1.845mg
Fat32% DV21g
Protein14% DV7g
Carbs7% DV20g
Fiber32% DV8g
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