Vegetables in soy sauce in a pan

2 servings
20 min

How to fry vegetables in soy sauce in a pan? Prepare everything you need according to the list. Instead of green beans, you can use pods of young peas. Petiole celery is well suited to the general composition of vegetables. Instead of regular onions, take leeks, if available, they taste softer and more tender.

Wash the carrots, garlic and onions, dry and peel. At zucchini and aubergine, cut off the fastening points of the peduncle. If the courgette is not young, then cut the skin off it and remove the seeds. Cut the bell peppers in half, remove the core. Cut the ponytails on both sides of the green beans and remove the & quot; antennae & quot;. Rinse everything thoroughly in clean water and dry with paper wipes.

Cut the carrots and onions into large cubes.

Grind aubergine and bell peppers in the same cubes as carrots and onions. If the vegetables are cut equally, then they will look more appetizing and beautiful in your plate. Cut the bean pods into small fragments.

Peel and grate the ginger root on a fine grater. Chop garlic with a knife or pass through the press. Cut the zucchini small.

In a thick-bottomed frying pan, heat the vegetable oil. Send the onions and carrots to fry first. Stirring constantly, cook until the onion is browned.

Next, send beans, aubergine and bell peppers to the pan. Reduce the flame to just above average and fry the vegetables for about 8-10 minutes. Do not move far from the stove, periodically mix the contents of the pan. Once the bean aubergines are practically ready, send the zucchini to the pan. Stir and cook for another 4-5 minutes. Vegetables should not turn into porridge and be slightly & quot; al-dente & quot;.

Send garlic and ginger to the vegetables, then pour in the sesame oil and soy sauce. Stir and hold on the stove for a few seconds.

Sprinkle the finished dish with the sesame seeds.

Garnish with a sprig of fresh greens and serve!