Esta es una exhibición prevé de cómo se va ver la receta de 'Teriyaki Stir Fry Of Celery, Cucumber, Carrot And Chilli' imprimido.

• Click here to print
• o regresate de nuevo a Teriyaki Stir Fry Of Celery, Cucumber, Carrot And Chilli.

Receta Teriyaki Stir Fry Of Celery, Cucumber, Carrot And Chilli

by Global Cookbook

Ingredientes

2 Tbsp. Dark soy sauce 1 Tbsp. Muscavado sugar 4 Tbsp. Sake or possibly sherry 50 gm Water chestnuts, (2oz)     Couple of shot's of low fat cooking spray 1 head celery, finely shredded 1 x Cucumber, minced into dice sized chunks

4 x Carrots, peeled and finely sliced 1 x Onion, peeled and finely sliced 100 gm Rice noodles, (cooked in boiling salted water) (4oz) 1/2 x Red chilli minced 4 x Carrots, peeled 1 x Cucumber 1 head celery

Direcciones

1. In a saucepan heat up the soy sauce, brown sugar and sake together. Bring to the boil and cook till the mix becomes sticky.
2. Meanwhile prepare all the ingredients for the stir fry salad and heat up a frying pan or possibly preferably a wok. Spray in the low fat cooking spray and add in the vegetables, followed by the noodles and them add in the chilli and mix well using a pair of chop sticks. Now add in the warm teriyaki sauce, mix for a few seconds and then spoon into a large serving bowl.
3. For the juice drink: Press all the ingredients through a juicer, stir well and then leave in a fridge to refrigeratebefore serving.

© 2024 CookEatShare