This colorful nutritious blend of crisp-tender vegetables requires a fair amount of chopping, but the cooking takes only minutes. It was simplest recipe to cook; all that is needed is to choose a lot of fresh vegetables, add some basic protein and it is great for healthy balanced meal.
Ingredients:
3 garlic cloves, chopped coarsely
1 medium size red onion, cut into cubes
half portion of skinless chicken breast, cut into cubes
80g red bell peppers, roughly chopped or cut into cubes
80g asparagus, cut into one-inch lengths
400g yellow cauliflower, separated into small florets
120g mokum carrot, sliced ¼ diagonally
100g white button mushrooms, halved
75ml chicken broth
1 tbsp plain flour mix in water
1-2 tbsp grapeseed oil
salt and black ground pepper to taste
fish sauce
Preparation:
Ingredients:
3 garlic cloves, chopped coarsely
1 medium size red onion, cut into cubes
half portion of skinless chicken breast, cut into cubes
80g red bell peppers, roughly chopped or cut into cubes
80g asparagus, cut into one-inch lengths
400g yellow cauliflower, separated into small florets
120g mokum carrot, sliced ¼ diagonally
100g white button mushrooms, halved
75ml chicken broth
1 tbsp plain flour mix in water
1-2 tbsp grapeseed oil
salt and black ground pepper to taste
fish sauce
Preparation:
1. Heat 1-2 tbsp of the oil in wok on medium-high heat. Saute garlic until just fragrant then add the chicken and stir fry until slightly cooked, add the onion and stir for a minutes.
2. Add the chopped vegetables; stir fry for a minute.
3. Add the broth into the vegetables.
4. Season with salt and ground black pepper.
5. Add the fish sauce and stir again for a seconds.
6. Cover with lid and bring to boil on medium heat and simmer until vegetables are tender-crisp and not over cooked.
7. Pour the flour mixture to the vegetables.
8. Stirring constantly to avoid over-toasting. Taste and adjust salt or msg as needed. Transfer to a warmed serving dish and serve over rice, if desired.
