Monday, January 4, 2010

Lemon & Rosemary Sauteed Vegetables

A lemony dish with assorted vegetables which is so easy to make and goes well with Thai red curry chicken.

Preparation Time: 5 minutes
Cooking Time: 5 minutes

Serves: 4


20 mushrooms
10 broccoli flowers
1 zuchini cut into cubes
1 red bell pepper
1 tsp of cumin seeds
1 piece of thai ginger
1 stick of lemon grass
1 tbsp of lemon juice
1 tbsp of soy sauce
1 tbsp of canola or olive oil
salt to taste
pepper to taste
fresh rosemary leaves for garnish


  • Take a medium pan. Add oil to it and allow it to become hot
  • When the oil is hot, add cumin seeds to it.
  • When it starts crackling, add the thai ginger and the lemon grass and saute for a minute.
  • Then add all the vegetables and saute on high flame for about 2-3 minutes
  • Then add the lemon juice, salt, pepper and the soy sauce and continue frying it.
  • Finally before removing from gas, remove the lemon grass.
  • Then throw in some fresh rosemary and give it one quick stir.
  • Lemon & Rosemary sauteed vegetables are now ready to eat.
  • You can serve this with thai red curry chicken or with pulao.

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