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.

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One Response to “Japanese julienne vegetables”

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

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