Vegetarian Stir-Fried Three Crisps
Vegetables are an essential food in our diet, vegetables are rich in vitamins, and eating vegetables in moderation in the diet is good for our health. The name of this dish is vegetarian stir-fried three crisps. It is mainly made from 3 kinds of vegetables with a crispy texture. We use carrots, potatoes, green peppers. The rich color combination makes this dish healthy and beautiful. We use warm oil to blanch the vegetables before stir-frying. This brings out the color and flavor. Alternatively, you can blanch them in water, but water blanching leeches nutrients from the vegetables.
Equipment
- 1 wok
- 1 wok spatula
- 1 heat safe container for hot oil
- 1 wire kitchen strainer or slotted spoon
Ingredients
- 1 potato about 200g or 7 oz.
- 100 g carrots
- 1 green pepper Anaheim pepper
- 5 g ginger
- 2 cloves garlic
- 1 green onion
- 3 ml salt
- 2 ml sugar, white (granulated)
- 4 ml light soy sauce
- 15 ml cooking oil
Instructions
- Prepare the ingredients you need, peel and wash the potatoes and carrots.
- Cut the carrots and potatoes into shreds, Julienne style, then wash them with water and soak them in clean water.1 potato, 100 g carrots
- Cut the green pepper into shreds. Slice the ginger and garlic and chop the green onion into 1.5 inch segments.1 green pepper, 5 g ginger, 2 cloves garlic, 1 green onion
Dry-blanch the vegetables:
- Fill your wok ⅓ of the way with oil and heat to 120° C (248° F).
- Drain the carrots and potatoes, make sure they are dry, then put them in the warm oil and stir for 3-5 seconds. Next, then add the green peppers, and remove after 2 seconds. Drain the oil to a heat-proof container.1 potato, 100 g carrots, 1 green pepper
Stir fry to finish:
- Heat the wok, add 15 ml oil (1 tbsp) and add the ginger and garlic to stir-fry until fragrant. Then add the blanched vegetables and stir-fry to combine.5 g ginger, 15 ml cooking oil, 2 cloves garlic
- Add the soy sauce and sugar, stir-fry to combine, test the flavor and season to taste with salt. Add the green onions and stir-fry for 3 seconds, then transfer to a plate.3 ml salt, 2 ml sugar, white (granulated), 4 ml light soy sauce, 1 green onion
- Serve.
Notes
- Soaking potatoes and carrots in water is to avoid oxidation from their direct contact with air.
- The preliminary blanching of vegetables with hot oil is to make the color of the vegetables more beautiful, and at the same time to release their own flavor more. Dry-blanching with oil does this without leaching the nutrients like water blanching.
- This dish doesn't need to be heated for too long because we need to retain the crispy taste of the vegetables themselves. If the potatoes or carrots are already tender by the time you taste them, it's taking too long to heat up.
Nutrition
Calories: 190kcalCarbohydrates: 29gProtein: 4gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.03gSodium: 872mgPotassium: 756mgFiber: 5gSugar: 6gVitamin A: 8635IUVitamin C: 74mgCalcium: 46mgIron: 1mg
Tried this recipe?Let us know how it was!