The stir-fried vegetables with soy sauce are a light and quick side dish with a slightly oriental flavor. Perfect recipe for dressing soy spaghetti, steamed rice, or couscous. The wok vegetables with soy sauce are liked by my entire family.
SEASONALITY of the vegetables used:
#carrots – all year round
#cabbage – all year depending on the variety
#onions – spring, summer, and autumn
#peppers or #friggitelli – from May to October
#zucchini – from May to October
RECIPE for vegetables in a pan
- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 6
- Cooking methods: Stovetop
- Cuisine: International
- Seasonality: Spring, Summer, and Autumn
- Energy 88.73 (Kcal)
- Carbohydrates 12.08 (g) of which sugars 5.83 (g)
- Proteins 3.93 (g)
- Fat 3.67 (g) of which saturated 0.54 (g)of which unsaturated 0.27 (g)
- Fibers 3.87 (g)
- Sodium 794.56 (mg)
Indicative values for a portion of 83 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Vegetables with Soy Sauce
Soy sauce has a salty taste, taste the final dish to assess how much salt to add.
- 2 carrots (about 5.3 oz)
- 3 zucchini (about 12.3 oz)
- 1 pepper (about 5.3 oz)
- 1 onion (about 7 oz)
- 250 g cabbage (about one-third)
- to taste extra virgin olive oil
- 2 tsps curry (or turmeric)
- 4 tbsps soy sauce
- 1 pinch salt (optional)
Tools
- Cutting board
- Knife sharp smooth blade
- Frying pan non-stick
- Ladle
Stir-Fried Vegetables with Soy Sauce
First of all, wash the vegetables well and cut:
– carrots into small cubes
– zucchini into large cubes
– pepper into strips
– onion into thin slices
– cabbage into thin strips
Then, in a large non-stick pan (the Wok) heat the oil over high heat and when it starts to sizzle, add all the vegetables (carrots, onion, pepper, and zucchini) except for the cabbage.
Stir-fry everything over high heat for about 3 minutes, stirring as needed.
Then add the cabbage and continue cooking for another 3 minutes.
Season everything with curry and soy sauce, then continue cooking for another 2 minutes. The vegetables should remain crisp and crunchy.
Serve the stir-fried vegetables with soy sauce warm or cold.
VARIANTS and other vegetables that can be added
– beans already boiled al dente and cut into pieces
– soybean sprouts
– mushrooms in strips
– peas already boiled
– bamboo shoots
SPICES to pair
– chili pepper
– ginger
– parsley or coriander
RECIPE for OMNIVORES: vegetables in soy sauce with chicken
– 17.6 oz of chicken breast
– 1.8 oz of almonds
Add the diced chicken (about 0.8 inches) and almonds to the wok where the vegetables were cooked (temporarily set aside). Stir-fry everything for a few minutes, then add the soy sauce and let any liquid evaporate over high heat. Return the already cooked vegetables to the pan and stir-fry everything for about a minute to let it absorb flavor. Serve the vegetables with chicken strips with boiled basmati rice.
