Description
Squash time is still not over, and the reserves made, and the banks in orderly rows in closets stood up, and the courgettes are still green steep sides in vegetable baskets. We love to roast zucchini in half with potatoes, and to make it tastier and more fun, add the soy sauce and spices. It turns out very tasty, fast, juicy and flavorful! Besides, this dish is fashionable to cook almost all year round!
Ingredients
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Zucchini
0.5 kg
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Potatoes
0.5 kg
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Onion
1 piece
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Garlic
4 tooth
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Vegetable oil
4 Tbsp
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Soy sauce
3 Tbsp
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A mixture of spices
1 pinch
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Sesame oil
1 tsp
Cooking
Vegetables clean, the zucchini skins, you can leave. Chop the squash and potato cubes, and onion-thin strips along the bulb.
In a deep casserole – and even better – in a wok, heat the oil and fry the potatoes until it will turn brown.
To push, or better yet, remove the potatoes from the wok and sauté the zucchini, not thick, stirring occasionally to roast and not stewed. You can add a little oil.
To the browned zucchini to the onion and stir fry until soften. I love to bow slightly crackled in the finished dish.
Return the potatoes, pour soy sauce and heat a few minutes all together, stirring carefully so as not to turn the potatoes to mush.
Remove the wok from heat, sprinkle vegetables melkorublenym garlic and spice mixture, add pepper and sesame oil - if there is - and mix. But if peppermint oil is not available, then it can be done! http://www.povarenok .ru/recipes/show/130 479/ Try it, you might want to needs more salt. Let stand for 3-4 minutes.
Serve sprinkled with green onions as an independent dish or side dish. Vegetables are delicious even cold.
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