If you're looking for a quick, healthy and tasty recipe, Japanese-style fried vegetables are perfect! This dish combines fresh, crunchy vegetables with subtle, aromatic Asian flavors. Here I offer you a revisited version with chestnuts , adding a sweet and comforting touch to this dish.
Preparation
Ingredients
Preparation
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Preparing the vegetables: Start by cutting all the vegetables. Potatoes and carrots should be cut fairly finely so they cook quickly.
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Cooking the shallots, potatoes and carrots: In a large skillet or wok, heat the sesame oil over medium heat. Add the shallots, potatoes and carrots. Saute them for about 10 minutes, until lightly browned and tender.
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Add the zucchini, continue to fry for a few minutes.
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Adding the peppers and tomatoes: Then add the peppers and tomatoes to the pan. Brown them for another 5 minutes. The peppers should remain slightly crunchy.
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Incorporating the chestnuts and flavorings: Add the cooked chestnuts, garlic and grated ginger to the pan. Mix well so that the flavors are absorbed. Pour the soy sauce over everything and simmer for another 3 to 4 minutes.
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Finishing: Serve the pan hot, sprinkled with sesame seeds and a few coriander leaves to add a touch of freshness and color.
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Tips:
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If you like your dishes a little more spicy, add a few drops of sriracha when serving.
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This Japanese-style vegetable stir-fry is balanced between crunchy vegetables, the sweetness of chestnuts and the scent of garlic and ginger. Ideal for a light but nourishing dinner, it goes perfectly with basmati rice or a simple green salad.
vegetarian
