Stir Fried Mixed Vegetables in Butter
by Tarla Dalal
You can’t find a stir-fry that is easier or tastier than this! An interesting combination of veggies and mushrooms, when sautéed with garlic in butter, gets a fabulous texture and absolutely mind-blowing flavour.
When you taste this Stir-Fried Mixed Vegetables in Butter, you will find it hard to believe that no spices or seasonings except salt are used to flavour this dish. So yummy, it will make you drool!
Roman Style Pumpkin Soup and Parsley and Garlic Loaf make a fitting accompaniment to Stir Fried Mixed Vegetables in Butter and a satiating mini meal.
Stir Fried Mixed Vegetables in Butter recipe - How to make Stir Fried Mixed Vegetables in Butter
Preparation Time: Cooking Time: Total Time:
Makes 1 servings
1/2 cup diagonally cut and blanched carrot
1/2 cup diagonally cut and blanched french beans
1/2 cup diagonally cut zucchini
1/2 cup mushroom (khumbh) , halves
1 tbsp butter
1 tbsp finely chopped garlic (lehsun)
salt to taste
- Method
- Heat the butter in a broad non-stick pan, add the garlic and sauté on a high flame for 30 seconds.
- Add the mushroom sand zucchini and sauté on a high flame for 1 minute.
- Add the french beans, carrot and salt and sauté on a high flame for 1 minute.
- Serve immediately.
| Energy | 160 cal |
| Protein | 3.5 g |
| Carbohydrates | 14.5 g |
| Fiber | 5.4 g |
| Fat | 10.2 g |
| Cholesterol | 30 mg |
| Vitamin A | 1730.7 mcg |
| Vitamin B1 | 0.1 mg |
| Vitamin B2 | 0.3 mg |
| Vitamin B3 | 2.2 mg |
| Vitamin C | 29.3 mg |
| Folic Acid | 67.9 mcg |
| Calcium | 94.6 mg |
| Iron | 1.8 mg |
| Magnesium | 49.7 mg |
| Phosphorus | 428.7 mg |
| Sodium | 133.2 mg |
| Potassium | 459.8 mg |
| Zinc | 1 mg |
I will try. Sounds delish.
A simple vegetable stir-fry.. with butter and garlic flavour.. Its just too good with toasted bread slice.. having it hot is very important..