Composition / ingredients
Step-by-step cooking
Step 1:
How to fry vegetables in soy sauce in a frying pan? Prepare everything you need according to the list. Instead of string beans, you can use young pea pods. Celery stalks are well suited to the general composition of vegetables. Instead of the usual onion, take a leek, if available, it has a softer and more delicate taste.
Step 2:
Wash carrots, garlic and onions, dry and peel. In zucchini and eggplant, cut off the attachment points of the peduncle. If the squash is not young, then cut off the skin from it and remove the seeds. Cut the bell pepper in half, remove the core. For string beans, cut off the tails on both sides and remove the "tendrils". Rinse everything thoroughly in clean water and dry with paper napkins.
Step 3:
Cut carrots and onions into large cubes.
Step 4:
Chop eggplant and bell pepper into the same cubes as carrots and onions. If the vegetables are cut in the same way, they will look more appetizing and beautiful on your plate. Cut the bean pods into small fragments.
Step 5:
Peel and grate the ginger root on a fine grater. Chop the garlic with a knife or pass it through a press. Cut the zucchini into small pieces.
Step 6:
Heat vegetable oil in a frying pan with a thick bottom. Send the onion and carrot to fry first. Stirring constantly, cook until the onion is browned.
Step 7:
Next, put the beans, eggplant and bell pepper in the pan. Reduce the flame to slightly above average and fry the vegetables for about 8-10 minutes. Do not move far from the stove, periodically stir the contents of the pan. As soon as the eggplant and beans are almost ready, send the zucchini to the frying pan. Stir and cook for another 4-5 minutes. Vegetables should not turn into porridge and be slightly "al dente".
Step 8:
Send garlic and ginger to the vegetables, then pour in sesame oil and soy sauce. Stir and hold on the stove for a few seconds.
Step 9:
Sprinkle the finished dish with sesame seeds.
Step 10:
Garnish with a sprig of fresh herbs and serve!
Fried vegetables in soy sauce are very tasty both hot and cold. I often serve them as a side dish to chicken, or as an independent dish.
Bon appetit!
How to remove the bitterness from eggplant? Cut the eggplant into plates, circles or cubes, add salt, leave for about 10 minutes until the juice is released. Drain the resulting liquid, rinse the eggplants and start cooking.
Please note that in some cases there is no need to remove the bitterness from eggplants - usually young vegetables are not bitter, as well as some special varieties of them.
Use oil with a high smoking temperature for frying! Any oils are useful only until a certain temperature is reached - the point of smoking, at which the oil begins to burn and toxic substances, including carcinogens, are formed in it.
Unrefined oils, with rare exceptions, have a low smoking point. There are a lot of unfiltered organic particles in them, which quickly begin to burn.
Refined oils are more resistant to heating, and their smoking point is higher. If you are going to cook food in the oven, on a frying pan or grill, make sure that you use oil with a high smoking point. The most common of the oils with a high smoking point: refined varieties of sunflower, olive and grape.
Caloric content of the products possible in the composition of the dish
- Onion - 41 kcal/100g
- Sweet pepper - 27 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Eggplant - 24 kcal/100g
- Garlic - 143 kcal/100g
- Ginger - 80 kcal/100g
- Dry ginger - 347 kcal/100g
- Pickled ginger - 51 kcal/100g
- Soy sauce - 51 kcal/100g
- Vegetable oil - 873 kcal/100g
- Dried whole sesame seeds - 563 kcal/100g
- Shelled sesame seed - 582 kcal/100g
- String beans - 24 kcal/100g
- Sesame oil - 899 kcal/100g
- Zucchini - 16 kcal/100g
