Vegetable Pan Recipe in Variations

Name: Vegetable Pan
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 2
Ingredients: sugar snaps 15 pc; red bell pepper 1 pc; green bell pepper 1 pc; yellow bell pepper 1 pc; Garlic clove 1 pc; white cabbage 150 g; carot 1 pc; tofu 150 g; peanut oil 4 tbs; soybean sprouts 50 g; Coriander 1 tsp; soya sauce 40 ml; Sesam 5 tsp

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Vegetable Pan Recipe Image © Thomas Sixt

Author:
Thomas Sixt is a chef, food photographer, cookbook author and blogger.
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.

Table of Contents

1. Recipe Vegetable Pan
2. Nutritional Values
3. Which Vegetable is Ideal for the Vegetable Pan?
4. Take Care of Hard and Soft Vegetables
5. Tofu in the Vegetable Pan
6. Sauces Tip for the Vegetable Pan
7. More Recipes Ideas for your Kitchen

1. Recipe Vegetable Pan

Vegetable Pan

Cooked, photographed and written down by chef Thomas Sixt.

Servings 2

Calories 267

Total Time 27 Min.

Preparation Time 15 Min.

Cook Time 12 Min.

Simple guide to prepare vegetables in the pan.

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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 vegetables

Variant with vegetables blanching:

Prepare the vegetables…

-> Green beans

-> Celery

-> Broccoli

-> Cauliflower

-> Pak choi

Allow vegetables to cool and get ready.

Prepare peas

Cut the sugar snap peas lengthwise into triangles.

Prepare peppers

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

You can also cut the peppers into strips.

Prepare garlic

Peel the garlic and cut into fine cubes.

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.

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!

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.

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.

The vegetable pan on the plate looks colourful…