This method allows you to quickly prepare a set of vegetables in one dish. The vegetable juices remaining on the bottom of the pan after frying can be used to prepare the sauce. All in all, it is highly recommendable, a beneficial and quick method of preparing vegetable dishes.
The vegetables are fried in a large frying pan or in a thick-bottomed pot. It should always start with sautéing the onion, green onions or leek in a little oil, constantly stirring. Prepared and shredded vegetables should be added sequentially, depending on the degree of hardness, root first, then medium hard and finally soft. Some water may be added, but not oil. The vegetables become crispy rather than soft during frying. Ready vegetables should be kept in the pan until served.
In the case of allergy sufferers, you should use no more than 4-5 vegetables, including one deciduous and one root. You can choose vegetables from lists arranged according to their firmness level. After the onion, you should take one or two vegetables from the first list, then one on the other and one on the third. The end result should be a dish of crispy, brightly colored vegetables and a delicious sauce. The entire preparation process should take no more than a few minutes. If you are allergic to yeast, avoid fungi.
POSSIBILITIES
Oil: sunflower, saffron, olive oil or other allowed For starters: sliced onion, chopped spring onions or sliced leek
Choose one of each type of ingredients, and two from the first list:
The first list: thin slices of carrot, thin slices of turnips, thin slices of swede, thin slices of parsnips, peas, thin potato slices, broccoli florets, shredded young cabbage, cauliflower florets, broad bean
Second list: string-bean, chopped celery, sliced bean pods, shredded spinach leaves, shredded cabbage, sliced brussel sprouts, sliced red or green peppers
Third list: cucumber slices, tomato particles, bean sprouts, slices of zucchini, sliced mushrooms