STIR FRIED CARROTS, POTATOES AND BELL PEPPERS RECIPE
AJI-NO-MOTO® UMAMI SEASONING
2 Tablespoons (30 ml) Cooking oil
2 Tablespoons (30 grams) Onion, sliced
1 Tablespoon (15 grams) Garlic, chopped
4 cups (450 grams) Potatoes, thin strips
2 cups (225 grams) Carrots, thin strips
1/2 cup (60 grams) Red bell peppers, thin strips
1/2 cup (60 grams) Green bell peppers, thin strips
1/2 pack (5.5 grams) AJI-NO-MOTO ® Umami Seasoning
1 teaspoon (5 grams) Salt
1 teaspoon (5 ml) Fish sauce
Reduced sodium by 35%
Original sodium content: 2 teaspoons (10 grams) Salt, 1 Tablespoon (15ml) Fish Sauce
|Calories per serving (kcal)||103.0|
|Dietary Fiber (g)||2.2|
Good to Know Nutrition Facts!
Vegetables are an important part of a healthy eating pattern and are excellent sources of many nutrients, including potassium, fiber, folate (folic acid) and vitamins A, E and C. These nutrients are vital for overall health and maintenance of body system.
Preparation time: 15 minutes
Cooking time: 30 minutes
- SAUTÉ. In a pan, heat oil. Sauté onion and garlic until fragrant. Add potatoes and carrots, and then cook until tender. Add green and red bell peppers, mix well and cook for another minute.
- SEASON. Sprinkle with AJI-NO-MOTO® then add salt and fish sauce. Mix well and cook for a few seconds. Remove from fire.
- SERVE. Transfer to a serving platter. Serve and enjoy.
Makes 8 servings
Serving size: 1 cup (130 g)
Buy vegetables that are firm and with bright colors, it indicates freshness and good quality of vegetables.