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Salteado de vegetales

Categoría
Ensaladas y vegetales
Dificultad
Fácil
Porciones
4

Ingredientes

  • 1 taza de vainitas
  • 1 taza de brócoli (solo las flores)
  • 1 pimiento rojo cortado en tiras
  • 1 pimiento amarillo cortado en tiras
  • 1 cebolla blanca cortada en juliana
  • 4 cucharadas de aceite de canola
  • 2 dientes de ajo
  • 2 cucharadas de jengibre picadito
  • 1 cucharada de puerro picadito
  • ½ taza de semillas de cajuil (opcional)
  • Sal y pimienta al gusto
  • Para la salsa:
  • ¾ taza consomé de pollo o vegetales
  • 1 cucharada de fécula de maíz
  • 2 cucharadas vinagre de arroz
  • ½ cucharadita aceite de sésamo (o ajonjolí)
  • 1 cucharadita de sal
  • ½ cucharadita de azúcar

Preparación

  1. En una sartén o wok, calentamos 2 cucharadas de aceite y agregamos los ajos y el jengibre.
  2. De inmediato agregamos los vegetales, iniciando por el que requiere mayor cocción, en este caso las cebollas y ajíes, luego las vainitas y brócolis, y por último agregamos el puerro y un toquecito de sal.
  3. Dejamos cocer hasta que estén crujientes y tiernos, y agregamos la salsa*. Dejamos cocinar todo a fuego medio por unos 3 minutos.
  4. Al momento de servir podemos agregar semillas de ajonjolí, de cajuil o maní triturados, y cilantro picadito o puerro. Este plato es ideal para acompañar arroces.
  6. *Para hacer la salsa base, mezclamos todos los ingredientes en un recipiente, hasta obtener una salsa suave y ligera.
  8. Tips: Podemos usar otros vegetales, como hongos laminados, apio picadito, zanahorias rebanadas o ralladas, repollo, espárragos, espinacas, etc. También se puede abundar con camarones o pechuga de pollo.