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Cantonese Carrots With Green Pepper And Celery

Western.Chefs's picture
Ingredients
  Young carrots 14 Small, peeled
  Celery stalks 3
  Sweet green pepper 1⁄2 Medium, cored and seeded
  Peanut oil/Cooking oil 2 Tablespoon
  Scallion 1 , chopped fine (Include Tops)
  Monosodium glutamate 1 Pinch
  Salt 3⁄4 Teaspoon
Directions

GETTING READY
1. Slice the carrots diagonally ¼-inch thick.
2. Slice celery diagonally 1/8-inch thick.
3. Finely slice green pepper into strips.

MAKING
4. In a large wok or a deep skillet, heat oil over a medium low flame.
5. When oil is hot, add and sauté carrots and celery for 4 minutes until half tender
6. Tip in green pepper strips and scallions and stir-fry for 5 minutes.
7. Season the vegetables with MSG and salt.

SERVING
8. Dish out and serve immediately while the vegetables are crisp.
9. You can use this to add to noodles or rice and can also make a warm salad

Recipe Summary

Difficulty Level: 
Easy
Channel: 
VeganLife
Cuisine: 
Chinese
Course: 
Side Dish
Method: 
Stir Fried
Restriction: 
Vegan, Vegetarian
Ingredient: 
Carrot
Interest: 
Quick, Healthy
Preparation Time: 
5 Minutes
Cook Time: 
10 Minutes
Ready In: 
15 Minutes
Servings: 
6

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