How to Make Quick Colourful Stir-Fry with Cherry Tomatoes for Bento
Hey everyone, it is me again, Dan, welcome to our recipe page. Today, we're going to make a distinctive dish, How to Make Homemade Colourful Stir-Fry with Cherry Tomatoes for Bento. One of my favorites food recipes. For mine, I will make it a bit unique. This will be really delicious.
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Many things affect the quality of taste from Colourful Stir-Fry with Cherry Tomatoes for Bento, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Colourful Stir-Fry with Cherry Tomatoes for Bento delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Colourful Stir-Fry with Cherry Tomatoes for Bento is 1 serving. So make sure this portion is enough to serve for yourself and your beloved family.
To begin with this recipe, we have to first prepare a few ingredients. You can have Colourful Stir-Fry with Cherry Tomatoes for Bento using 6 ingredients and 5 steps. Here is how you cook it.
When I was cooking a bento side dish, I just used leftover ingredients, and came up with this great colourful recipe that I really liked.
-The flavour is a bit strong for a bento dish.
-The amounts of the ingredients are just suggestions. Please adjust it to your taste. For 1 bento serving. Recipe by rinocojp
Ingredients and spices that need to be Get to make Colourful Stir-Fry with Cherry Tomatoes for Bento:
- 2 Cherry tomatoes
- 25 grams Shimeji mushrooms
- 20 grams Spinach (or other green vegetables)
- 1 Olive oil
- 1/2 tsp Soy sauce
- 1 less than 1/4 teaspoon Lemon juice
Instructions to make Colourful Stir-Fry with Cherry Tomatoes for Bento
- Boil the spinach briefly, drain, and cut into easy to eat lengths. You can divide it into small portions, and freeze them like in the picture. They will come in handy.
- Remove stems from the cherry tomatoes, and cut them in half. Remove stems from the shimeji mushrooms, and separate them.
- Heat olive oil in a pan, then stir-fry the spinach from Step 1 with the Step 2 ingredients.
- When the vegetables are cooked through, flavour with soy sauce and lemon juice. You can adjust the flavour to your liking. Try different seasonings and see what you like best!
- I use this dish everywhere in bento. It's light and tasty and will add nice colours!
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