Stir-fried vegetables with vegetarian pieces, noodles and turmeric from Stefano Vicinoadio can be prepared in 45 minutes. You make this dish with Coconut oil & ORAC botanico-mix from Amanprana. This recipe from the Asian kitchen is delicious as Main dish & meat substitute. It also fits perfectly in a Vegetarian & Vegan diet.
Ingredients for stir-fried vegetables with vegetarian pieces, noodles and turmeric
- 400g vegetarian pieces
- 1 yellow bell pepper
- 2 carrots
- 300g fresh or frozen peas
- 1 tbsp coconut oil
- 500ml vegetable stock without yeast
- 2 fresh crushed chili peppers
- 3-4 tbsp Hoisin sauce
- 5 tbsp Light soy sauce
- A pinch of pepper
- A pinch of paprika powder
- 1 tsp ORAC Botanico mix
- 1 package of noodles with turmeric, approx. 500g
Preparation of stir-fried vegetables with vegetarian pieces, noodles and turmeric
- Wash, peel and cut the vegetables into strips.
- Then put the coconut oil in a wok and heat it.
- Then add the vegetables step by step based on the different cooking times and sear until crisp.
- Meanwhile, place a pan of salted water on the stove and bring the water to a boil.
- Turn off the heat, add the Chinese pasta to the hot water and let it steep for about 2 – 3 minutes (the Chinese pasta should not be boiled).
- Then drain the pasta and arrange on the plates.
- Then add the vegetarian pieces to the vegetable mixture and fry until there is hardly any liquid left in the pan.
- Keep stirring in between.
- Then add the peas and heat very briefly.
- Deglaze the mixture with the soy sauce, the hoisin sauce and the vegetable stock.
- Then add the finely ground chili pepper, let it reduce briefly and then season with black pepper, paprika and the herbs.
- Let the mixture steep without heating.
- Then arrange the stir-fried vegetables with the vegetarian pieces and sauce over the noodles in the plates and decorate with chili threads. Serve while the dish is still hot.
Stir-fried vegetables are healthy and ready quickly
Wok is something that we have adopted en masse from the Eastern kitchen in our Western kitchen. It is therefore a very easy and fast way to get a healthy dish on the table, with or without an oriental touch. The advantage of wok woks in a wok is that you only need few fats and can add a lot of vegetables. You can even use fruit if you wish. Supermarkets are also cleverly responding to this trend by selling pre-cut vegetables to make preparing a healthy meal even easier.
Tips for stir-frying vegetables. For it retains optimal nutrients
A wok dish is ideal for getting your daily portion of vegetables. How do you ensure that your vegetables are ideally stir-fried? Woking is very fast and is done on a high heat. Good preparation is the essence of wok cooking, so make sure you have cut your vegetables beforehand. Preferably as even as possible. Work with a heat-resistant oil or fat, for example choose coconut oil or red palm oil. Always start with stir-frying the vegetables that take the most time and then the vegetables that will determine the taste of the dish. For example, think of onion, garlic or shallot. Then the hard and fiber-rich vegetables and only at the end leafy vegetables. That way you ensure that most nutrients are preserved.
Tip from Stefano:
Stir-frying vegetables: fast and healthy
Stir-frying is something which we in our Western cuisine have enthusiastically adopted from Asian cooking. It’s an extremely easy and fast way to get a healthy meal onto the table, with or without an Asian dimension. The benefit of stir-frying in a wok is that you need very little oil and can add heaps of vegetables. You can even add fruit, if that takes your fancy. Supermarkets have started to capitalise on this trend by offering precut vegetables, making it even easier to prepare a healthy meal.
Tips for stir-frying vegetables without losing the nutrients
A stir-fry recipe is a perfect way to get your daily serving of vegetables. How can you make sure that your vegetables are perfectly cooked? Stir-frying is done very quickly over a high heat. Good preparation is the essence of stir-frying, so make sure you cut your vegetables in advance. Try to cut them into even-sized pieces. Use a heat-tolerant oil or fat, such as coconut oil or red palm oil. Always start by stir-frying the vegetables which take the longest to cook, followed by the vegetables which will have the most influence on the flavour of the dish. These types of vegetables include onion, garlic and shallots. Start with hard, high-fibre vegetables and add leafy vegetables last. This is the best way to make sure your vegetables lose as few nutrients as possible.
Who is Stefano Vicinoadio? Here at Amanprana we got to know him at an organic fair in Germany. We immediately hit it off and it turned into a great working relationship. Stefano is actually a photographer, and it is his passion. But his love for cooking has resulted in the most delicious recipes... together with great photos. Stefano describes himself as colourful, loud, a vegan, a friend, a discoverer, a digital nomad and straightforward.