FRIJE

Instructions

• 1.   Soak the black mushrooms in warm water for 15 minutes. Wash them several times until the water is clear.
• 2.   Cut the carrots, onions, and bell peppers into sticks of the same thickness.
• 3.   Blanch the bean sprouts in boiling water for 1 or 2 minutes.
• 4.   Cook the carrot sticks in boiling water for 5 minutes. They should be slightly crunchy.
• 5.   In a sauté pan, or preferably a wok, heat one to two tablespoons of sunflower or peanut oil. Add the onion slices, then the bell peppers. The mixture should sizzle. Be careful not to burn the onions. Stir constantly.
• 6.   After 10-12 minutes, add the carrots and continue cooking for about ten minutes.
• 7.   Finally, add the drained bean sprouts and black mushrooms.
• 8.   Stir-fry for 4-5 minutes.
• 9.   When serving, drizzle with a dash of balsamic vinegar and a splash of soy sauce, more or less according to taste. Season generously with pepper.
• 10.   For this dish to be successful, the vegetables should still be crunchy.

Nutritional information *

Reference

• www.marmiton.org/recettes/recette_meli-melo-de-legumes-a-l-asiatique_64474.aspx