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Vegetable Stir Fry

Diet.Chef's picture
Ingredients
  Olive oil 3 Tablespoon
  Baby onions 8 , halved
  Aubergine 1 , cubed (Eggplant)
  Courgettes 8 Ounce, sliced (225 Gram, Zucchini)
  Mushrooms 8 Ounce, halved (225 Gram)
  Garlic 2 Clove (10 gm), crushed
  Canned chopped tomatoes 14 Ounce (400 Gram, 1 Can)
  Sundried tomato puree 2 Tablespoon
  Ground black pepper To Taste
  Basil leaves 1 Tablespoon (For Garnish)
Directions

MAKING
1) In a large preheated wok, heat the olive oil and stir-fry the baby onions and aubergine for 5 minutes, or until they are golden and just begin to soft.
2) Stir in the courgettes, mushrooms, garlic, tomatoes and tomato puree and stir-fry for about 5 minutes. Then lower the heat and simmer for about 10 minutes, or until the vegetables are cooked.

SERVING
3) Sprinkle with the black pepper, garnish with the fresh basil leaves and serve immediately.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Method: 
Simmering
Restriction: 
Vegetarian
Ingredient: 
Vegetable
Interest: 
Everyday
Preparation Time: 
10 Minutes
Cook Time: 
15 Minutes
Ready In: 
25 Minutes
Servings: 
4

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