Hello #zampabloggers!
Today I bring you a trick-recipe that will delight young and old and, above all, household vegans. A kind of vegetable wok with citrus and exotic touches that we have baptized as sautéed vegetable pasta. Before you read on, make sure you have a potato peeler handy because if you don't, that dish can turn into hell.
Today's is a very easy and fun recipe so I'm not entertaining you anymore. Get peeling!
Ingredients
- 2 large zucchini
- 2 cloves of garlic
- ½ red pepper
- ½ yellow bell pepper
- Lemongrass
- Cilantro
- Sal Island
- Pepper
- Extra virgin olive oil
Preparation
- With a lot of morning and patience, we wash the zucchini and peppers and begin to peel them from top to bottom slowly to get thin strips that resemble noodles.
- Reserve.
- Chop the garlic cloves and the shallot and fry them in a pan with 3 tablespoons of olive oil.
- Add the red and yellow pepper and let it poach for 3 minutes.
- Add the zucchini, season and sauté for 2 more minutes.
- Add the chopped lemongrass and coriander leaves and turn off the heat and cover the pan so that the dish finishes cooking with the residual heat.
Nutritional information per serving
Calories: 190