Large vegetables, different structures, and flavors create the best mix for a quick frying in a wok pan. Combined with sweet and sour ingredients and coconut milk, this mix is the perfect choice for Thai soup or curry. Ingredients: peas in pods, mini corn cobs, mungo bean sprouts, red pepper cubes, mun mushrooms, carrots, zucchini slices.
without defrosting, fry for 10-15 minutes in a frying pan with a small amount of oil.
Baked vegetable spring rolls (12 pieces, 60 minutes)
Ingredients:
1 package of Thai mix BAUER (400 g)
50 g of thin rice noodles
12 sheets of rice paper
2 eggs
2 green onions
5 tablespoons of oil
3 tablespoons of dark soy sauce
2 tablespoons of oyster sauce
fresh ground black pepper
To serve: ready sweet and sour sauce, 2 tablespoons of sesame seeds Fill the rice noodles with cold water and let them soak until they are soft. Mix the eggs with two tablespoons of water. In a non-stick frying pan, heat 1 tablespoon of oil, add the egg mixture, and fry over medium heat until it is stable. Gently flip it to the other side and fry until it is browned. Remove the omelet from the heat and tear the omelet into small pieces with a spoon. Cut the green onion into small pieces. In a frying pan, heat 2 tablespoons of oil, add the frozen Thai mix, and fry for about 10 minutes over high heat, stirring frequently, until the vegetables begin to soften. Cut soaked and dried noodles with scissors and add them to the vegetables. Pour soy and oyster sauce, season with pepper, and fry over high heat for a minute, stirring constantly. Remove the pan from heat, add pieces of omelet and green onion, and mix everything. Soak each sheet of rice paper for a few minutes in cold water, then spread it on a board, put two tablespoons of filling and make rolls. Lay the spring rolls on a greased baking sheet. Grease the rolls with oil and put them in a preheated oven to 190ºC. Bake for 10 minutes, after that flip the rolls, and put back in the oven for 10 minutes more. Serve hot with sweet and sour sauce. Moreover, they will be even tastier if sprinkled with sesame seeds!
Ingredients:
1 package of Thai mix BAUER (400 g)
50 g of thin rice noodles
12 sheets of rice paper
2 eggs
2 green onions
5 tablespoons of oil
3 tablespoons of dark soy sauce
2 tablespoons of oyster sauce
fresh ground black pepper
To serve: ready sweet and sour sauce, 2 tablespoons of sesame seeds Fill the rice noodles with cold water and let them soak until they are soft. Mix the eggs with two tablespoons of water. In a non-stick frying pan, heat 1 tablespoon of oil, add the egg mixture, and fry over medium heat until it is stable. Gently flip it to the other side and fry until it is browned. Remove the omelet from the heat and tear the omelet into small pieces with a spoon. Cut the green onion into small pieces. In a frying pan, heat 2 tablespoons of oil, add the frozen Thai mix, and fry for about 10 minutes over high heat, stirring frequently, until the vegetables begin to soften. Cut soaked and dried noodles with scissors and add them to the vegetables. Pour soy and oyster sauce, season with pepper, and fry over high heat for a minute, stirring constantly. Remove the pan from heat, add pieces of omelet and green onion, and mix everything. Soak each sheet of rice paper for a few minutes in cold water, then spread it on a board, put two tablespoons of filling and make rolls. Lay the spring rolls on a greased baking sheet. Grease the rolls with oil and put them in a preheated oven to 190ºC. Bake for 10 minutes, after that flip the rolls, and put back in the oven for 10 minutes more. Serve hot with sweet and sour sauce. Moreover, they will be even tastier if sprinkled with sesame seeds!
| Item | 572856 |
| Item | THAI WOK MIX |
| 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 | 5903154545036 |
| Barcode of the box | 5903154545043 |
