The Neutron Chef

Vege Stir Fry

Just a simple stir-fry I attempted after having Sakae Sushi’s Teppanyaki vege for lunch. It turned out more watery than expected.

Ingredients:

Asparagus + Carrots + Enoki Mushrooms

Minced/Chopped Garlic, Sliced Onions

Butter

Light Soy Sauce (Can be substituted with Chicken Stock powder/flavourings)

Preparation:

1) Slice the veges into strips of roughly 5cm

Cooking:

1) Saute a tablespoon of garlic and chopped onions in olive oil/butter. After 1 min, slowly add in the cut vegetables. Stir and mix evenly on high heat. Pour the soy sauce over the veges and continue frying.

2) If it gets too watery, allow the sauce to boil and evaporate.

Variations:

1) Choose your favourite vegetables and stir-fry them! Sliced Shitake Mushrooms or Enoki Mushrooms absorb the sauce very well so its recommended to add them in 🙂

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This entry was published on April 23, 2012 at 10:02 pm and is filed under Uncategorized. Bookmark the permalink. Follow any comments here with the RSS feed for this post.

2 thoughts on “Vege Stir Fry

  1. This looks really yummy! Any particular reason why you chose asparagus?

    Unrelatedly, do you know how to make the sort of vegetable that you get in a ramen? It’s just normal vegetable except somehow those found in ramen are especially chewy, I think it’s the way they make it, or am I wrong?

  2. the choices for veg were arbitrary, but i made sure the veges had different textures (shrooms are chewy, asparagus is soft if you simmer it long enough, and carrots are crunchy). as for ramen, i think you are referring to Wakame, a type of Japanese seaweed? it’s very chewy, not sure if it’s an intrinsic property or made to be like that.

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