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delicious sautéed vegetables, Made with love and with top ingredients. We have chosen a variety of them and we have made a combination that pleases the first time.
The vegetables are added to the pan and they are combining little by little so that they are cooked to their exact point. We will add soy sauce and modena vinegar cream, an idea that will highlight its flavor.
You will like the combination of pumpkin sweet and the touch of other vegetables that we must leave at their crispy point. It will also be wonderful to observe the color combination that presents the dish.
Sautéed vegetables with soy sauce
Delicious sautéed vegetables with a tender touch and a special soy sauce.
- Alicia tomero
- Kitchen: Spanish, International
- Recipe type: vegetables
- Calories: 270
- Rations: 2
- Preparation time:
- Cooking time:
- Total time:
Ingredients
- 300 g pumpkin
- 1 handful of wild asparagus
- 300 g of sliced mushrooms
- 2 tomates
- 300 g broccoli
- 10 tablespoons of soy
- 40 g olive oil
- Sal Island
- 2 tablespoons of modena vinegar cream
Preparation
We peel and wash the pumpkin. We cut it into cubes. Heat 40 g of olive oil in a frying pan and add the pumpkin. we leave her sauté 5 minutes, circling from time to time.
We wash and cut the tomato into cubes and add it to the pumpkin. We fry it 3 minutes, turning several times and adding the laminated mushroom. We continue sautéing for several minutes, without stopping stirring.
We cut the asparagus in two parts. We make small bouquets in broccoli. We add it to the pan and let it cook for 3 minutes, stirring occasionally.
We add the 10 tablespoons of soy and a splash of vinegar cream of modena. We stir and let it cook for another 3 minutes. We serve immediately.
