Asian Vegetable Stir-Fry with Crispy Potatoes
Temps
40 min
Difficulté
facile
Ingrédients
8
Budget
~4-6 €
Eating anti-inflammatory?
This recipe is one of our anti-inflammatory picks. Calerys, a nutrition coach on WhatsApp, helps you track your everyday eating from a photo of your plate.
Free · No sign-up · Reply in seconds
Valeurs nutritionnelles
Score santé
Moyen · /100
310 kcal
par portion
Trying to lose weight without the hassle?
Calerys is a nutrition coach on WhatsApp: send a photo of your plate and track your calories every day, working toward your weight goal without doing the math yourself.
Free · No sign-up · Reply in seconds
Vous avez besoin de
What about you — what’s your goal?
Etapes
- 1
Cut the potatoes into small, even sticks.
8 min
- 2
Heat the oil in a pan and cook the potatoes for 12 minutes until golden.
12 min
- 3
Cut the broccoli and cauliflower into small florets.
4 min
- 4
Remove the potatoes and keep warm.
1 min
- 5
In the same pan, stir-fry the vegetables over high heat for 8 minutes.
8 min
- 6
Pour in the coconut milk and water, season with salt and pepper, and simmer for 3 minutes.
3 min
- 7
Add the roasted potatoes and serve immediately.
1 min
