Vegetable Pan Recipe in Variations

Vegetable Pan Recipe Image
Vegetable Pan Recipe Image © Thomas Sixt

Author:
is a chef, food photographer and cookbook author.
Here he shares recipes, answers cooking questions and helps with cooking.

A simple and quick vegetable pan recipe I show you in this post.

The preparation is child’s play.

Give yourself and your family members a real treat with this healthy dish.

The vegetable pan creates balance in everyday nutrition and does you good!

25 minutes time? Let’s go – quickly prepare this vegetable pan.

1. Recipe Vegetable Pan

Vegetable Pan

Cooked, photographed and written down by chef Thomas Sixt.

Servings 2
Calories 267
Total Time 27 Min.

Simple guide to prepare vegetables in the pan.

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Vegetable Pan Recipe Image
Vegetable Pan Recipe Image © Thomas Sixt

Preparation Time

15 Min.

Cook Time

12 Min.

Ingredients

15 pc sugar snaps
1 pc red bell pepper
1 pc green bell pepper
1 pc yellow bell pepper
1 pc Garlic clove
150 g white cabbage
1 pc carot
150 g tofu (I prefer to use smoked tofu)
4 tbs peanut oil
50 g soybean sprouts
1 tsp Coriander (ground)
40 ml soya sauce
5 tsp Sesam

Instruction

Prepare the peppers
Halve and core the peppers.

Prepare vegetables

Wash and dry the vegetables and place them ready to prepare.

Blanch Pak __Choi
Blanch the pak choi

Blanch vegetables

Variant with vegetables blanching:

Prepare the vegetables…

-> Green beans

-> Celery

-> Broccoli

-> Cauliflower

-> Pak choi

Allow vegetables to cool and get ready.

sugar snap peas
sugar snap peas und cutting board

Prepare peas

Cut the sugar snap peas lengthwise into triangles.

diced red peppers
Prepared diced red peppers.

Prepare peppers

Cut the peppers in half, remove the seeds and cut into 2 cm pieces.

You can also cut the peppers into strips.

Cut garlic
Cut garlic

Prepare garlic

Peel the garlic and cut into fine cubes.

carrot strips
Cut carrots into strips

Cut vegetables

Cut the white cabbage and the carrot into fine strips.

Stripes of peppers while frying in the pan, photographed from above Step picture.
Fry the pepper cut into strips in the pan.

Sauté vegetables

Fry the prepared sugar peas, carrot strips, soya bean sprouts, white cabbage and paprika in a large pan with a little peanut oil at high heat, turning frequently.

Add blanched vegetables later just to heat.

Cut the smoked tofu
Smoked tofu tastes delicious! © Thomas Sixt Food Photographer

Tofu supplement

Slice the tofu or smoked tofu.

Push the vegetables to the side or remove from the pan.

Fry the tofu in the remaining oil.

Season the vegetables with the garlic and coriander and a little soy sauce.

Vegetable Pan Recipe Image
Vegetable Pan Recipe Image © Thomas Sixt

Serve

Arrange the vegetable pan on plates, add the tofu slices and serve sprinkled with sesame seeds.

Add the remaining soy sauce to the vegetable pan and enjoy!

Cousine

2. Nutritional Values

3. Which Vegetable is Ideal for the Vegetable Pan?

You can prepare almost any vegetable in the pan or in the wok, the decisive factor is the cooking time.

Green beans taste super delicious in a vegetable pan, but they have to be cooked in boiling salted water by a free swimmer beforehand, so that the bean is soft and edible.

For the vegetable pan I use some sugar peppers, red – yellow – green peppers, garlic, white cabbage, carrot.

Alternatively you can add Chinese cabbage, blanched broccoli or cauliflower, blanched green beans (in Austria these are called “Fisolen”) and onions.

carrot strips
Cut carrots into strips
Blanch Pak __Choi
Blanch the pak choi

4. Take Care of Hard and Soft Vegetables

Carrots are relatively hard vegetables and require a longer cooking time.

Peppers, on the other hand, are a relatively soft vegetable, which means they cook faster.

For this reason, carrots are usually cut into thin strips or sticks for the vegetable pan, because it has to go fast.

Professional chefs call this type of cut “Julienne”.

Peppers, on the other hand, may be cut into pieces and cooked in the pan.

I prefer the preparation in the pan, here is more hot surface for frying and keeping warm than in the wok. In addition, I think that most woks do not reach the desired heat on a normal hob.

If the frying pan or wok is too cold, the vegetables boil after a few minutes and the desired taste effect, which occurs during frying, does not occur.

Pan-fried vegetables with tofu and served. © Thomas Sixt Food Photographer
The vegetable pan on the plate looks colourful…

5. Tofu in the Vegetable Pan

I like tofu very much and then I prefer to use the smoked tofu.

It tastes better to me and adds an extra taste to the vegetable pan.

The tofu is simply fried on both sides over high heat during this preparation.

If you want to bread the tofu with sesame, then have a look at the recipe tofu in sesam coat

it would be an increase in the demand and result, but more sophisticated.

tofu
Fresh tofu in a plate
Sesame furikake colored wasabi
Colorful sesame furikake with wasabi flavor.

6. Sauces Tip for the Vegetable Pan

My vegetable pan is clearly Asian and therefore the coriander fits perfectly. 

You can also carefully season it with curry or Chinese 7 spice mixture to create an individual note.

Would you like an increase? Leave out the coriander spice and prepare a coriander pesto from the fresh herb.

After serving, add some coriander pesto to the vegetables and the plate…

WOW SUPER FINE! Here is the short-cut recipe for the coriander pesto.

Coriander Pesto Recipe:

1 bunch of fresh coriander, 2 tbs roasted almond flakes, 150 ml sesame oil or peanut oil, 1 tsp soy sauce, 3 pinches cayenne pepper.

Crush all ingredients with a hand blender and pour into a glass.

I recommend a Basmati rice or a Sushi rice as a side dish to the vegetable pan.

I always serve the rice extra in a small bowl, so the vegetables on the plate look very nice.

For better orientation you can also look on my step by step recipe for basil pesto…

7. More Recipes Ideas for your Kitchen

Comments, Cooking Questions and Answers

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