Green vegetables fried in hot oil
4 servings
30 minutes
Green vegetables sautéed in hot oil make a vibrant and aromatic dish of Dutch cuisine. This combines the freshness of cauliflower, broccoli, and Chinese cabbage with rich Eastern notes of ginger, garlic, and soy sauce. Cooked in hot oil, the vegetables retain a crispy texture while the addition of rice wine and sugar gives them a light caramelized sweetness. Spicy red chili pepper adds zest and makes the dish unforgettable. This recipe is perfect for those who want to enjoy a harmonious blend of flavors while adding a touch of Eastern gastronomy to their table. Served with sprinkled green onions, it becomes not only delicious but also aesthetically pleasing, delighting the eye and awakening the appetite.
1
Break the cauliflower and broccoli into florets.
- Cauliflower: 110 g
- Broccoli cabbage: 175 g
2
Clean the leek and cut it in half lengthwise. Chop 4 green onion stalks. Cut a 5 cm piece of ginger into thin strips.
- Leek: 2 stems
- Green onions: 6 pieces
- Ginger root: 1 piece
3
Cut the Chinese cabbage lengthwise into 6 parts.
- Pak Choi Salad: 275 g
4
Heat oil in a pan, add ginger and garlic, and sauté for 10 seconds, then add cauliflower and broccoli. Cook, stirring constantly, for 1 minute, then add leeks.
- Ginger root: 1 piece
- Garlic: 2 cloves
- Cauliflower: 110 g
- Broccoli cabbage: 175 g
- Leek: 2 stems
5
Mix green onions, Chinese cabbage, soy sauce, rice wine, 75 ml of water, and sugar.
- Green onions: 6 pieces
- Pak Choi Salad: 275 g
- Soy sauce: 3 tablespoons
- Sweet rice wine: 75 ml
- Powdered sugar: 2 teaspoons
6
Reduce the heat, cover with a lid, and cook for 4 minutes, stirring constantly.
7
Serve the vegetables sprinkled with green onions and thinly sliced chili peppers.
- Green onions: 6 pieces
- Red chili pepper: 0.5 piece