Japanese julienne vegetables

1/2 carrot
1/4 courgette
1/4 potato
1/8 aubergine
1 tblsp of soya sauce
1 tsp of ginger powder
1 tsp of garlic powder
1/2 tsp of cinnamon
a pinch of cumin.

Slice finely the vegetables into julienne.
Then heat a pan on high heat with a little bit of oil and the spices. Heat at first the potato for one minute stirring most of the time, then the carrots for 30 s and then add the courgette for one more minute.
Add the soja and cook for one more minute.
The vegetables should still be a little crunchy.


One Response to “Japanese julienne vegetables”

  1. Japanese julienne vegetables « Experiments in dessertarian cooking Says:

    […] content -Coral lens purée -Rice mixed with lens -Japanese julienne vegetables -Nectarine, pear with cereals topped with Ulmo […]

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

%d bloggers like this: