Bite-sized Stripzees with Vegetables and Rice Noodles
stripzeesstripzees
with a gourmet touch.
2 servings
25 minutes
easy
2 servings
25 minutes
easy
ingredients
10 g
vegetable oil
5 g
finely chopped fresh ginger
50 g
julienne of carrots
2 g
lemon or lime juice
0,5 g
Tabasco sauce
50 g
vegetable broth
70 g
STRIPZEES
50 g
sliced leeks
50 g
julienne of zucchini
18 g
soy sauce
5 g
cane sugar
1 g
lemon or lime zest
115 g
cooked rice noodles
preparation
In a large skillet, pour half of the vegetable oil and cook the leeks with ginger over moderate heat for 2 minutes. Add the vegetables and cook them over high heat for 3 minutes. Add soy sauce, lemon juice, lemon zest, sugar, Tabasco, and 30g of broth.
In another pan, brown the Stripzees with the remaining oil, then deglaze with 20g of broth. Cook for another minute and add them to the vegetables.
Cook the rice noodles, toss them in the pan, and add broth if necessary.
