Stir-Fried Tomatoes and Vegetables
Ingredients
Main ingredients
- Chicken Stock 100 g
- Blanched Cauliflower 1 serving
- Fresh Zucchini 200 g
- Olive Oil 5 spoon
- Onion 2 half piece (1/2 piece)
- Tomato 1 piece
- Fresh Eggplant 1 piece
- Tomato Puree 100 g
Seasonings/Sauce
No seasonings/sauce have been registered.
Nutrition summary
Carbohydrates
73.03 g
35%
Protein
19.38 g
9%
Fat
52.93 g
56%
Cooking steps
-
1
Wash the tomatoes and vegetables thoroughly and cut them into appropriate sizes.
-
2
Drizzle olive oil in a pan and preheat over medium heat.
-
3
Add the vegetables such as onion and bell pepper first and stir-fry.
-
4
When the vegetables are half-cooked, add the tomatoes and stir-fry together.
-
5
Season with salt and pepper.
-
6
Once all ingredients are cooked, transfer to a plate and serve.
