Composition / ingredients
Cooking method
1. Wash the ginger, peel, cut coarsely, boil in lightly salted water for 20 minutes from the moment of boiling, remove the foam during cooking. Then we throw the mushrooms into a colander, let the liquid drain.
2. Peel onions, cut into thin half rings. Peel the carrots, cut them into thin strips, and also cut the cabbage. Bulgarian pepper is cleaned from seeds and partitions, washed, cut into strips.
3. We put all the vegetables in a frying pan, pour vegetable oil and send it to the fire, simmer over medium heat stirring.
4. Tomatoes are washed, cut into quarters. Put the mushrooms and cherries in a frying pan, pour salt and ground black pepper to taste, pour 100-150 ml of water and stew vegetables with mushrooms under a closed lid for 15 minutes.
5. Peel the garlic, finely chop with a knife, spread it to the vegetables along with green peas, mix, simmer for another 1-2 minutes. We taste it, if necessary, we adjust it with spices.
Well, the dish is ready, you can serve it on the table, sprinkled with chopped green onions.
Bon appetit!
Calorie content of the products possible in the composition of the dish
- Sweet pepper - 27 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Garlic - 143 kcal/100g
- Fresh ginger - 17 kcal/100g
- Ground black pepper - 255 kcal/100g
- Green peas fresh - 280 kcal/100g
- Canned green peas - 55 kcal/100g
- Vegetable oil - 873 kcal/100g
- Green onion - 19 kcal/100g
- Salt - 0 kcal/100g
- Onion - 41 kcal/100g
- White cabbage - 28 kcal/100g
- Boiled white cabbage - 21 kcal/100g
- Cherry tomatoes - 15 kcal/100g
