Asian Style Vegetables
2 servings
25 minutes
Asian-style vegetables are a vibrant, aromatic dish that embodies the spirit of Pan-Asian cuisine. Originally simple yet flavor-rich dishes were popular in street stalls of Southeast Asia, where fresh vegetables are quickly stir-fried over high heat to retain their crunchy texture. The main feature of this recipe is the combination of tender zucchini, sweet red onion, and spicy chili pepper complemented by the depth of soy sauce. Garlic adds a rich aroma to the dish while light sautéing maintains a balance of freshness and softness. These vegetables are perfect as a standalone dish or as a side to rice or noodles. They can be served warm or cold, enjoying the harmony of flavors.
1
Peel the zucchini, remove the seeds from the pepper. Slice the vegetables thinly (2 mm thick) using a vegetable peeler. Cut the onion into thin half-rings. Crush the garlic and finely chop the chili pepper (I took about 1.5 cm, but you can adjust to your taste and spiciness).
- Zucchini: 1 piece
- Bell pepper: 1 piece
- Sweet red onion: 1 piece
- Garlic: 3 cloves
- Chili pepper: to taste
2
In a deep pan, heat oil over medium heat (I used olive oil for frying, you can use any, sesame oil would look interesting), sauté garlic and chili pepper without letting them burn. Add vegetables to the pan, stir, add a little boiling water (about 50 ml) and soy sauce, cover with a lid and simmer until cooked, stirring occasionally and adding water if necessary.
- Vegetable oil: to taste
- Garlic: 3 cloves
- Chili pepper: to taste
- Zucchini: 1 piece
- Bell pepper: 1 piece
- Sweet red onion: 1 piece
- Soy sauce: 3 tablespoons
