Sautéed vegetables

Name: Sautéed vegetables
Total time: 900 s
Yield: 2 servings
Cuisine: Indian
Ingredients: 8 pieces asparagus; 10 pieces of Asian flat beans (use any type of beans as preferred); 1 bunch bok choy; 4 pieces scallions; 350 grams white mushroom; 1 bunch of fresh basil leaves; 1/2 tbsp dry rosemary; 1/2 tbsp chilli flakes; 2 tbsp sesame oil (for dressing); 4 tbsp olive oil (for frying); salt; 3 tbsp soy sauce; 3 garlic cloves crushed; 1 small piece of ginger chopped

Mia Chan @cook_3624597

I wish mushrooms were green too *___*
Note: sautéing vegetables is tricky the vegetables sometimes are undercooked or overcooked. Vegetables should be soft and crunchy at the same time and look green 🍀🍀🍀

Mia Chan @cook_3624597

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Ingredients

15 mins

2 servings

vegetables
8pieces asparagus
10pieces of Asian flat beans (use any type of beans as preferred)
1 bunchbok choy
4pieces scallions
350 gramswhite mushroom
1 bunchof fresh basil leaves
seasoning
1/2 tbspdry rosemary
1/2 tbspchilli flakes
2 tbspsesame oil (for dressing)
4 tbspolive oil (for frying)
salt
3 tbspsoy sauce
3garlic cloves crushed
1 smallpiece of ginger chopped

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Steps

15 mins

1

Chop the green vegetables according to the shape and size you want.
2

Heat the olive oil in a pan, saute the ginger, garlic, shallots and rosemary in the oil for 1minutes. Add mushrooms and stir fry for a couple of minutes. Toss in all the vegetables, add salt and chilli flakes, soy sauce, tossing occasional for 5 mins in high flame until light brown. Close the lid, simmer to medium high flame and fry it for a couple of minutes.
3

Toss in a plate, drizzle the sesame oil (or black pepper) and serve hot. Enjoy!