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Stir Fried Mixed Vegetables

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Now, if you can stir-fry vegetables firmly, they have as much nutritional value as bolied vegetables and this Stir Fried Mixed Vegetables is no exception either. Isn't it a better idea to go for Stir Fried Mixed Vegetables rather than boiled mixed vegetables when they taste much better and yet do not comprimise on the nutrient value. You would prefer this for sure!
Ingredients
  Chinese white turnip 1
  Carrots 2
  Celery stalks 4
  Leek 1
  Oil 4 Tablespoon
  Salt 1 Teaspoon
  Vinegar 1 Tablespoon
  Sesame oil 3 Drop
Directions

1. Peel Chinese white turnip and carrots and cut in thin strips. Cut celery and leek in similar strips.
2. Heat oil. Add vegetables and stir fry 3 minutes over medium heat.
3. Add salt and vinegar and stir fry 3 minutes more.
4. Transfer vegetables to a bowl and let cool. Refrigerate, covered, 30 minutes.

Recipe Summary

Cuisine: 
Chinese
Method: 
Stir Fried
Ingredient: 
Vegetable

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Average: 4.2 (18 votes)