Large vegetables, different structures, and flavors create the best mix for a quick frying in a wok pan. In combination with fish, soy, and oyster sauces, it will become a classic side dish of oriental cuisine. Ingredients: carrots, cut into rings, pea pods, mungo bean sprouts, mini corn cobs, sweet red pepper, mun mushrooms.
without defrosting, fry for 10-15 minutes in a frying pan with a small amount of oil.
Meatballs in oriental sauce (3 servings, 60 minutes)
Ingredients:
For meatballs:
700 g of minced poultry
100 ml of vegetable oil
1 onion
1 green onion
1 egg
2 tablespoons of chopped cilantro (or parsley)
3 tablespoons of light soy sauce
1 teaspoon of sugar
fresh ground black pepper
salt
For the sauce:
1 package of oriental vegetables BAUER (400 g)
500 ml of vegetable or meat broth
3 tablespoons of oil
2 tablespoons of light soy sauce
2 cm of fresh ginger root
3 garlic cloves
1 chili pepper
1 tablespoon of potato starch
Cut the chili pepper in half lengthwise, remove the seeds and cut into small pieces. Chop the ginger and garlic. Heat the oil in a wok or any other large saucepan, add garlic, ginger and chili pepper. Fry on high heat for a minute, stirring constantly. Then add the vegetables and soy sauce to the pan and fry over high heat, stirring constantly. Mix the broth with potato starch and pour it into a wok. Bring everything to a boil and cook for 2-3 minutes until the sauce thickens. Then put it aside. Cut the peeled onion into cubes and fry over low heat in a tablespoon of oil until translucent. Add the egg, fried onion and chopped parsley to the minced meat, season with sugar, salt and pepper. Mix into a homogeneous mass. With wet hands, form meatballs the size of a walnut. Fry meatballs in a pan in hot oil for 2-3 minutes on each side until they are browned. Then put them on a paper towel to get rid of excess fat. Next, place the meatballs in the sauce and cook for about 3-4 minutes. Serve meatballs decorated with green onions.
Ingredients:
For meatballs:
700 g of minced poultry
100 ml of vegetable oil
1 onion
1 green onion
1 egg
2 tablespoons of chopped cilantro (or parsley)
3 tablespoons of light soy sauce
1 teaspoon of sugar
fresh ground black pepper
salt
For the sauce:
1 package of oriental vegetables BAUER (400 g)
500 ml of vegetable or meat broth
3 tablespoons of oil
2 tablespoons of light soy sauce
2 cm of fresh ginger root
3 garlic cloves
1 chili pepper
1 tablespoon of potato starch
Cut the chili pepper in half lengthwise, remove the seeds and cut into small pieces. Chop the ginger and garlic. Heat the oil in a wok or any other large saucepan, add garlic, ginger and chili pepper. Fry on high heat for a minute, stirring constantly. Then add the vegetables and soy sauce to the pan and fry over high heat, stirring constantly. Mix the broth with potato starch and pour it into a wok. Bring everything to a boil and cook for 2-3 minutes until the sauce thickens. Then put it aside. Cut the peeled onion into cubes and fry over low heat in a tablespoon of oil until translucent. Add the egg, fried onion and chopped parsley to the minced meat, season with sugar, salt and pepper. Mix into a homogeneous mass. With wet hands, form meatballs the size of a walnut. Fry meatballs in a pan in hot oil for 2-3 minutes on each side until they are browned. Then put them on a paper towel to get rid of excess fat. Next, place the meatballs in the sauce and cook for about 3-4 minutes. Serve meatballs decorated with green onions.
| Item | 572857 |
| Item | VEGETABLES WITH RICE AND MUSHROOMS |
| Shelf life | 18 months |
| Net weight of a single package (g) | 400 |
| Number of pcs in a box | 20 |
| Net weight of the box (kg) | 8 |
| Number of boxes per pallet | 63 |
| Net weight of the pallet (kg) | 504 |
| Barcode of a single package | 5903154545012 |
| Barcode of the box | 5903154545029 |
