Side dish · Lactose-free
Sautéed vegetables
18 min4 servingsVery easy
Vegetables cut thin, a very hot pan, a little oil and eight minutes stirring now and then. They stay crisp and colourful. It all comes down to heat and order: the hard ones first, the soft ones next.
Equipment needed
- Frying pan
- Knife
- Cutting board
- Wooden spatula
Allergens
SoyGluten
Nutrition facts
| per serving | per 100 g | |
|---|---|---|
| Energy | 86 kcal | 37 kcal |
| Protein | 3.5 g | 1.5 g |
| Carbs | 7.2 g | 3.1 g |
| of which sugars | 5.4 g | 2.3 g |
| Fat | 4.2 g | 1.8 g |
| of which saturates | 0.7 g |
Before you start: 10 basics, 13 min read
Method
- 1
Cut everything before turning on the heat: the zucchini in half-moons, the pepper in strips, the onion sliced, the mushrooms in slices, the garlic chopped.
- 2
Heat the pan on high with the oil, until it smokes slightly.
- 3