Mixed Fried Vegetable Recipe

Fried vegetables are a quick and easy dish to prepare when time is tight. There are some simple tips for preparing delicious fried vegetables:

The first, vegetables need to be cooked in the order of how long it takes to cook. Hard vegetables like carrots need to be cooked first. If we cook soft vegetables too early, they will be overcooked and less palatable.

Second, The ingredients for fried vegetables are up to your individual taste and the type of vegetable you like.

Third, when frying vegetables , use high heat because if the heat is low, the vegetables will steam because of too much water loss from the vegetables. This will affect the cooking results.

There is a western saying ” You eat with your eyes first” which means “How food looks is important”, so choose vegetables with beautiful and appetizing color combinations.

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Ingredients

1 sliced ​​red chili
3 small onion seeds sliced
2 sliced ​​garlic cloves
50g shrimp cut into small pieces
50g carrots
150g cauliflower
50g young corn
150g broccoli
50g red bengal pepper cut into small pieces
50g sliced ​​button mushrooms
1 teaspoon of Enaq Bethol ( Versatile seasoning powder )
1/2 teaspoon white pepper/allspice
A little water

Method

1. Heat a little oil and sauté the onions.
2. Followed by garlic. Saute until it starts to look crispy and then add the red chillies.
3. Add the shrimp and fry until red. Add the carrot pieces.
4. Use strong flames. If the fire is too small, the vegetables will be steamed vegetables because of too much water loss.
5. Then we add cauliflower. Add a little water if it's too dry.
6. Enter the young corn, broccoli, red bell peppers and button mushrooms.
7. For the seasoning we just need 1 teaspoon of Enaq Bethol. And 1/2 teaspoon allspice/ white pepper.
8. Add a little water so that it is not too dry. Fried vegetables are ready to serve. If possible, serve immediately before the vegetables wither.