Asian stir veggies

I have a confession to make: I'd never really liked cooking before I discovered "asian savors". I know this expression doesn't have a true meaning but, for us, poor westerners, as long as there's soy sauce and ginger in a dish, it's globally considered as "an asian stuff".


- 1/2 zucchini
- 3 leaves of nappa cabbage
- 1 carrot
- a piece of ginger
- 2 cloves of garlic
- 1/2 ts chili flakes
- 1 tbs lime juice
- 2 tbs soy sauce
- 1 ts oil
- 1 ts corn starch dilute in 100ml water
- water


In a pan, heat oil and, when it's hot, add garlic and ginger and stir for a few seconds to one minute. Then, add the vegetables, cover them with a little bit of boiling water, add chili, lime and soy sauce. When the vegetables are cooked, add the solution of corn starch and let it thicken.

Serve with rice and garnish with sesame seeds.


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