06.04.2021
9
Recipe information
Cooking:
25 min.
Servings per container:
4
Complexity:
Easy
Calorie content:
4.55
Carbohydrates:
0.22
Fats:
0.09
Squirrels:
0.16
Water:
0.04

Ingredients

Title Value
1. Carrot 1 PC.
2. Broccoli 200 Column
3. Corn 220 Column
4. White mushrooms 220 Column
5. Sweet yellow pepper 1 PC.
6. Olive oil 2 tbsp
7. Butter 2 tbsp
8. Garlic 3 clove
9. Ground ginger 2 Tsp
10. Chicken bouillon Sauce 1/4 Art.
11. Soy sauce Sauce 3 tbsp
12. Honey Sauce 2 tbsp
13. Spicy sauce Sauce 1/2 Tsp

Cooking

1. Stage

In a large non-stick skillet or wok, over medium heat, heat the oil. Add the vegetable and stir fry about 3 minutes or until vegetables are crisp-tender. Add the butter, garlic, ginger and cook until fragrant.

1. Stage. In a large non-stick skillet or wok, over medium heat, heat the oil. Add the vegetable and stir fry about 3 minutes or until vegetables are crisp-tender. Add the butter, garlic, ginger and cook until fragrant.

2. Stage

In a small bowl, combine all the ingredients for the stir fry sauce. Pour the sauce over the vegetables and stir.

1. Stage. In a small bowl, combine all the ingredients for the stir fry sauce. Pour the sauce over the vegetables and stir.

3. Stage

Turn heat down to medium/low and cook 3-4 minutes, until sauce thickens and vegetables are desired tenderness.

1. Stage. Turn heat down to medium/low and cook 3-4 minutes, until sauce thickens and vegetables are desired tenderness.