Vásárolj be ökosan!
- 1 large head of red onion
- 3 cloves of garlic
- 1 small piece of ginger
- 1 beet
- 150 g of cabbage
- 4 strands of ruffled cabbage
- a couple of mushrooms (about 100 g)
- a couple of broccoli florets (about 100 g)
- 200 g cooked chickpeas
- soy sauce
- 150 g pasta (e.g. wholegrain or buckwheat spaghetti)
Serving:
- sesame
- fresh parsley or cilantro
Irány a konyha!
1. Clean the vegetables. Boil water for the pasta.
2. Dice the onion, chop the garlic and grate the ginger.
3. Grate the beets and cabbage, slice the mushrooms, thinly slice the frilly dates and cut the broccoli into smaller roses.
4. In a wok or larger pan, start sautéing the onion, garlic and ginger over a little water.
5. Add the cabbage, beets and mushrooms, then sauté them together. In the meantime, cook the pasta.
6. Add broccoli, ruffled date and cooked chickpeas to simmer for the last few minutes, then drizzle with soy sauce.
7. Mix the strained pasta with the sautéed vegetables. Taste it and season it if you still need it.
8. When serving, sprinkle with sesame seeds and a little fresh green spice.
It lasts 2 days in the refrigerator. When heated, add a little water to make the dough silky again. Cold, also brilliant as a pasta salad the next day at the office!
Tudnivalók
It is an excellent alternative to for home-made, plastic box for Chinese food(which is often full of additives and meat by-products).
The technique of toasted noodles (Stir-fry) originated in China and was originally invented precisely to prepare a filling dish quickly, with little fuel, from any available ingredients.
Kale is a true superfood: it contains more calcium per gram than milk and is packed with antioxidants that help cell renewal.
- Protein:~16g (chickpeas and whole grains are super paired!)
- Carbohydrate:~55g (slow absorption, gives long-lasting energy)
- Fiber:~14g (your digestion will be grateful for it)
- Vitamins:High content of vitamins A, C and K thanks to greens.
