Wednesday, September 24, 2014
Stir-frying has always been my favorite method of preparing food. You can experiment while you're cooking which is not possible when you fry or bake something. It's ridiculously easy and quick too, right?
And, yeah, vegetables again! I'm a real veggie person so I always have a variety of vegetables in my fridge. It's something that I could not live without. I simply need vegetables. Every day.
So this is another idea of a quick dinner which is ammmazingly delicious and filling. At the end of cooking, I added some teriyaki sauce and I loved it. It's good without it as well cause dried basil, oregano and thyme gives a nice flavor so you can try them without the sauce first. This makes enough for 2 people. Enjoy!
2 tbsp oil (use olive or I sometimes like using sunflower oil)
1 medium onion, sliced
2 cloves garlic, minced
400g cauliflower, chopped into florets
400g zucchini, diced
2 small carrots (110g), thinly diced
1-2 tbsp thinly sliced chili pepper (optional)
1/2 tsp each: dried oregano, basil and thyme
Pinch black pepper
1-2 tbsp teriyaki sauce (optional) (I love using this one)
1) Heat oil in a heavy saucepan. Add onion and saute until softened, browned and fragrant. Add garlic and saute for another minute or two.
2) Add the rest of the ingredients (except for teriyaki sauce), cover the pan and let simmer over medium heat until carrots are cooked throughly, stirring occasionally. The cooking time is up to you. (The whole process including sauteeing onions took about 30 minutes for me). You can cook them less but I like my veggies very soft. When they're cooked throughly, add 1-2 tablespoons of teriyaki sauce. Serve immediately.
Recipe by collecting memories