Chinese stir fry vegetables recipe: a tasty yet healthy vegan dish with snap peas, zucchini, broccoli and tofu
- Preparation time
- Cooking time
- Recipe category Brunch
- Recipe yield 4
- Recipe cuisine Chinese
Wash, peel and halve the zucchini and cut into long sticks.
Blanch for 2 minutes in boiling, salted water.
Wash the snap peas and blanch for 4 minutes in boiling, salted water. Drain.
Divide the broccoli into florets and blanch for 3 minutes in boiling, salted water. Drain.
Wash and trim the scallions, cut in half lengthwise and blanch for 2 minutes in boiling, salted water. Drain.
Heat the oil in a frying pan and stir-fry the vegetables for 1 minute, one after the other.
Drain and dice the tofu.
Arrange the vegetables and tofu on plates.
Mix together the oil, soy sauce, lemon juice and a little salt and drizzle over the vegetables.
Sprinkle with sesame seeds.