Recipe of Ultimate Stir-Fried and Simmered Vegetables With Mushrooms and Konnyaku
Hey everyone, it's Jim, welcome to our recipe site. Today, I'm gonna show you how to prepare a special dish, Recipe of Speedy Stir-Fried and Simmered Vegetables With Mushrooms and Konnyaku. It is one of my favorites. This time, I will make it a bit unique. This is gonna smell and look delicious.
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Many things affect the quality of taste from Stir-Fried and Simmered Vegetables With Mushrooms and Konnyaku, 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 Stir-Fried and Simmered Vegetables With Mushrooms and Konnyaku 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 Stir-Fried and Simmered Vegetables With Mushrooms and Konnyaku is 2 servings. So make sure this portion is enough to serve for yourself and your beloved family.
To get started with this recipe, we have to first prepare a few ingredients. You can cook Stir-Fried and Simmered Vegetables With Mushrooms and Konnyaku using 11 ingredients and 5 steps. Here is how you cook that.
I wanted to make a low calorie healthy dish since I'm on a diet.
Even if you don't add any oil, if you put a lid on to steam-cook the ingredients, they'll be crispy yet cooked through. For 2 servings. Recipe by kurikuro
Ingredients and spices that need to be Take to make Stir-Fried and Simmered Vegetables With Mushrooms and Konnyaku:
- 200 grams Shirataki noodles (ito-konnyaku)
- 60 grams Shimeji mushrooms
- 60 grams Enoki mushrooms
- 60 grams Bean sprouts
- 30 grams Carrot
- 100 grams Chinese cabbage
- 1 Green onions
- 2 tsp each ＠ Chinese soup stock, soy sauce
- 1 tsp each ＠ Miso, sake
- 1 dash each ＠ Doubanjiang spicy bean paste, grated ginger
- 1 dash each Salt and pepper
Instructions to make Stir-Fried and Simmered Vegetables With Mushrooms and Konnyaku
- Parboil the shirataki noodles and drain. Finely shred the carrot and cabbage. Take the stringy roots off the bean sprouts. Shred the mushrooms.
- Put all the ingredients from Step 1 into a frying pan and turn on the heat.
- Put on a lid and steam-cook over low heat for 1 to 2 minutes.
- When the vegetables have wilted, add the @ seasoning ingredients. Turn up the heat to medium-high, and stir fry to evaporate the moisture and distribute the flavors.
- Taste, and add salt and pepper if needed.
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