Vegetable platter recipe
Vegetable Platter recipe
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Recipe intro
Introducing the Vegetable Platter recipe, a delightful and nutritious dish that is perfect for any occasion. Packed with a colorful assortment of fresh vegetables, this recipe offers a healthy and visually appealing option for those looking to incorporate more veggies into their diet. Whether it's a party, a picnic, or a simple family meal, this versatile platter is sure to please everyone's taste buds. With its vibrant flavors and easy preparation, this recipe is a must-try for both veggie lovers and those looking to add more variety to their meals.Keywords: vegetable platter, healthy, nutritious, colorful, versatile.
Vegetable platter recipe details
Ingredients
1 tbsp | rice vinegar |
1 tbsp | mirin |
1 tsp | cornstarch |
2 tsp | soy sauce |
1 | green onion, including tender tops, minced |
2 tbsp | peanut oil or vegetable oil |
250 g | small fresh mushrooms, caps only halved |
2 small | zucchini, cut into strips |
1 | red bell pepper, seeded, deribbed and cut into strips |
1 large can(s) | baby corn, 175 g, halved lengthwise |
Instructions
For the Sauce:Combine the vinegar, mirin, cornstarch, soy sauce and green onion in a bowl and stir to dissolve the cornstarch. Set aside.
Preparing the Vegetables:
In a wok over high heat, warm the oil. Add the mushrooms, zucchini and bell pepper and stir and toss every 15-20 seconds until the vegetables are tender-crisp, 3-4 minutes. Add the baby corn and stir for 1 minute.
Quickly stir the reserved sauce, add to the wok and stir until all ingredients are heated through and the sauce thickens slightly, 1 minute longer. Taste and adjust the seasoning. Serve immediately. For an all vegetable meal, pair this with Tofu-Vegetables and Fried Rice.
Preparation time:
ca. 30 min
Grade of difficulty:
easy
Calories per portion:
n/a
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