Composition / ingredients
Step-by-step cooking
Step 1:
How to make vegetables in teriyaki sauce? Prepare the vegetables. Wash and peel the carrots. With a sharp knife, chop the carrots into medium strips.
Step 2:
Wash the squash. If you do not have a young zucchini, then peel it from the dense peel with a vegetable peeler.
Step 3:
And also remove the hard seeds. It is convenient for me to do this with a tablespoon.
Step 4:
Chop the zucchini with the same medium straws as the carrots.
Step 5:
Wash the pepper, cut off the tail and free it from the seeds. Cut the pepper into small strips as well.
Step 6:
Wash the ginger root and cut off the skin. Peel the garlic. Grate both ingredients on a fine grater.
Step 7:
Put all the chopped vegetables in one bowl. Add teriyaki sauce, garlic and ginger to the vegetables. Add salt to taste. Mix it up. Tighten the bowl with cling film and send it to the refrigerator for an hour and a half so that the vegetables are well marinated.
Step 8:
Heat a frying pan with sides (ideally a wok) over high heat. Add sesame oil. As soon as it is hot, put the vegetables in the pan. Fry them, stirring, for about seven minutes. Do not reduce the fire, it must be strong so that the vegetables are fried, not stewed.
Step 9:
As soon as the vegetables are softened, add the green beans. Do not defrost it beforehand. Stir the vegetables and fry them for about ten more minutes. Serve the dish hot, you can sprinkle vegetables with sesame seeds on top. Bon appetit!
Don't keep vegetables on the fire for too long. They should not turn into porridge. It's delicious when they crunch a little in the middle.
If you have young zucchini, then you do not need to remove the peel and seeds.
I recommend serving such vegetables with boiled rice of the Jasmine variety and any simple dish of meat, poultry or fish at your discretion.
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.
Since the degree of salinity, sweetness, bitterness, sharpness, acid, burning is individual for everyone, always add spices, spices and seasonings, focusing on your taste! If you put some of the seasonings for the first time, then keep in mind that there are spices that it is especially important not to shift (for example, chili pepper).
To check whether the oil has warmed up well enough in the pan, you can do it in a simple way. Lower a wooden spatula into it. If bubbles have gathered around it, then you can start the frying process.
Caloric content of the products possible in the composition of the dish
- Zucchini - 23 kcal/100g
- Sweet pepper - 27 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Garlic - 143 kcal/100g
- Ginger - 80 kcal/100g
- Dry ginger - 347 kcal/100g
- Pickled ginger - 51 kcal/100g
- Salt - 0 kcal/100g
- Ground hot pepper - 21 kcal/100g
- String beans - 24 kcal/100g
- Sesame oil - 899 kcal/100g
- Teriyaki sauce - 89 kcal/100g
