Vegan broccoli and cauliflower with tangerine zest

Name: Vegan broccoli and cauliflower with tangerine zest
Ingredients: Broccoli und/oder Blumenkohl; Karotte; 10 g Mandarinenschale; Zwiebeln; Frühlingszwiebeln; Knoblauch; Öl; Gebranntes dunkles Sesamöl; Salz; Zucker; Reis- oder Weisswein

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Ingredients

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Broccoli und/oder Blumenkohl

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Karotte

10 g

Mandarinenschale

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Zwiebeln

―

Frühlingszwiebeln

―

Knoblauch

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Öl

―

Gebranntes dunkles Sesamöl

―

Salz

―

Zucker

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Reis- oder Weisswein

Preparation

Halve the onions and cut into large pieces
Cut the garlic into slices
Wash the broccoli and cauliflower, divide into florets and drain
Cut the carrot into fine strips
Chop or dice the spring onion

Preparation

Heat the oil in a pan
Fry the onions until translucent
Add the mandarin zest, garlic and broccoli/cauliflower and stir-fry for 3 minutes
Add the carrot strips and stir-fry for a further 2 minutes
Season with equal parts salt and sugar and stir
Add a little hot water and cook for a few minutes until the vegetables are firm to the bite and the broccoli is still nice and fresh green. Cover with a lid until the water has evaporated.
Then remove the tangerine peel
Mix in the white parts of the spring onions and deglaze with a little rice wine or white wine for 30-60 seconds and finish steaming.
Mix in the green rings of the spring onions just before the end or after the end of the cooking process and drizzle a few drops of dark (burnt) sesame oil over the vegetables

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Vegan broccoli and cauliflower with tangerine zest

Ingredients

Preparation

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