Quick sauté is one of the cooking methods used in macrobiotics to prepare vegetables.
The sautéing is fast, and this helps maintain the characteristic flavour of each vegetable.
The heat seals the surface of the vegetable allowing to keep nutrients inside, leaving them crispy and enhancing its natural color.
This oriental stir fry vegetable, full of color and aroma, is a real boost for all your senses …
Ingredients:
1 large onion or 1 leek cut in medium squares
1/4 cauliflower cut in small flowers
1/4 red pepper cut in medium squares
2 handfuls of snow peas
200 gr. mushrooms sliced
1 handful of raisins
1 clove garlic finely chopped
1-2 cm. grated ginger
1 qs Cumin
Black pepper to taste
Preparation:
Heat a wok with olive oil.
Add the minced garlic and grated ginger. Sauté, stirring.
Add the cumin and let it browned lightly.
When it starts to release its peculiar aroma, add the leek and the cauliflower and a pinch of salt.
Continue to sauté, making the vegetables “jump” all the time to prevent sticking.
Add the mushrooms sliced, and let them cook for about 3-5 minutes.
Add the snow peas, the raisins and some black pepper.
Continue to sauté a few more minutes. Snow peas should be al dente and keep their bright green color.
Cook them with love …. and enjoy!
