Vegetables in teriyaki sauce

4 servings
2 hours

Don't keep vegetables on fire for too long. They shouldn't turn into porridge. It's delicious when they have a little bit of a fuss in the middle. If your squash is young, then it is not necessary to remove the peel and seeds. I recommend serving such vegetables with boiled Jasmine rice and any simple dish of meat, poultry or fish at your discretion.

How to make vegetables in teriyaki sauce? Prepare the vegetables. Wash the carrots and peel. With a sharp knife, sling the carrots with medium straws.

Wash the courgette. If you do not have a young zucchini, then peel it from the dense skin with a vegetable peeler.

And also remove the hard seeds. I'm comfortable doing it with a tablespoon.

Shave the courgette with the same medium straw as the carrot.

Wash the pepper, cut off the tail and release from the seeds. Cut the pepper into the same small straw.

Wash the ginger root and cut the skin. Peel the garlic. Grate both ingredients on a fine grater.

Fold all the chopped vegetables into one bowl. Add teriyaki sauce, garlic and ginger to the vegetables. Salt to taste. Stir. Tighten the bowl with cling film and send to the refrigerator for an hour and a half so that the vegetables are well cooked.

Heat the frying pan with the sides (ideally wok) over a high heat. Add the sesame oil. Once it's hot, put the vegetables in the pan. Fry them, stirring, for about seven minutes. Do not reduce the fire, it must be strong so that the vegetables are fried, and not stewed.

Once the vegetables have softened, add the green beans. Do not defrost it first. Stir the vegetables and fry for about another ten minutes. Serve the dish hot, you can sprinkle the vegetables on top with sesame seeds. Enjoy your meal!

Use oil with a high smoking temperature for frying! Any oil is useful only until a certain temperature is reached - the point of smoke at which the oil begins to burn and toxic substances, including carcinogens, are formed in it. Unrefined oils, with rare exceptions, have a low smoke point. They have a lot of unfiltered organic particles, which quickly begin to burn. Refined oils are more resistant to heating, and their smoke point is higher. If you are going to cook food in the oven, in a pan or grill, make sure you use oil with a high point of smoke. The most common of the oils with a high point of smoke: refined varieties of sunflower, olive and grape.

Since the degree of salinity, sweetness, bitterness, sharpness, acid, burning is individual for everyone, always add spices, spices and seasonings, focusing on your taste! If you put some of the seasonings for the first time, then consider that there are spices that are especially important not to shift (for example, chili peppers).

You can check if the oil has warmed up well enough in the pan in a simple way. Lower the wooden spatula into it. If bubbles have gathered around it, then you can start the frying process.