Asian Mixed Vegetables
Ingredients
- 2 tablespoons (30 ml) peanut oil
- 2 (40 g) shallots, sliced thinly
- 2 (3 g) cloves garlic, minced
- 2 cups (240 g) broccoli, cut into small florets
- 3 oz. (85 g) baby corn or young corn, halved
- 2 oz. (56 g) snap peas, trimmed
- 1 medium red bell pepper, cut into strips
- 2 tablespoons (30 ml) light soy sauce
- 2 tablespoons (30 ml) rice wine vinegar
- 1 teaspoon (5 ml) Worcestershire sauce
- salt and freshly ground black pepper to taste
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Nutrition Facts
- Energy:166 calories
- Fat:7.6 g
- Carbohydrates:21.7 g
- Protein:5.7 g
- Sodium:456 mg
Method
- 1. Preheat your Air Fryer to 380 F (190 C).
- 2. In a large bowl, whisk together peanut oil, soy sauce, Worcestershire Sauce, rice wine vinegar, shallots, and garlic.
- 3. Add the broccoli, baby corn, snap peas, and red bell pepper. Toss to coat. Season with salt and pepper, to taste.
- 4. Transfer into a baking dish that can fit into your Air Fryer.
- 5. Cook for 15 minutes or until the vegetables are crisp-tender.
- 6. Serve and enjoy.
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