Menu Diet Stirred-Fry Mixed Vegetables

Sunday, March 6, 2011

Ingredients :
1 tablespoon oil
2 cloves garlic, crushed
1 cm fresh ginger thinly sliced
2 leaves Chinese cabbage, sliced
25 gr shiitake mushrooms, thinly sliced
25 gr bamboo shoots, thinly sliced
3 stalks celery, sliced diagonally
25 gr corn
1 / 2 small red bell pepper, seeded, thinly sliced
25 gr bean sprouts
Salt and pepper
1 tablespoon soy sauce
A little sesame oil
1 large tomato, seeded, split 4


* To peel tomatoes easily, enter the boiling water for 5 seconds. Remove and put in bowl of cold water. Her skin will be easily exfoliated. Cut four and remove the seeds with small spoon.

How to cook :
1. Heat oil in a frying pan, put garlic, then ginger. Cook until they are fragrant.
2. Enter the chicory leaves, stir briefly. Enter mushrooms, bamboo shoots, celery, baby corn, peppers, sprouts, salt and pepper. Cook for 2 minutes.
3. Put soy sauce and sesame oil, and enter the tomato. Stir for 30 seconds.

Stir-fry mixed vegetables are very helpful for me in doing a vegetable diet. Since applying the breakfast menu and lunch without white rice, a variety of vegetables as much as this helped me overcome the boredom chewing one kind of vegetable in considerable amounts.

The menu in addition to vegetables, I also consume eggs (boiled egg, fried egg, or scrambled egg), or  Japanese Tofu (fried with a little oil), or fried chicken, fried meat, or other meat menus.


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