We use a cookie to remember your session and your preferences for the site. Facebook, linked in and Google cookies are used for tracking your click from adverts to our site. Note that some features may not work properly if you cancel.
Nutristia Icon
Nutristia
Log in Register
Log in Register

To install this app, tap Share

and then select Add to Home Screen.

You can then use this app from one click and offline.

To install this app, please open this website in Safari instead of Chrome

Create your own perfect recipes!

Automatically create recipes tailored to your ingredients, dietary preferences, allergies and more!

Discover new recipes in a single click. Boomark any recipe from photo or website

Try it

Free to use, no ads, no popups, no credit card required. Just cook.

Thai Red Pepper and Carrot Stir-Fry
Thai Red Pepper and Carrot Stir-Fry

Thai Red Pepper and Carrot Stir-Fry
A vibrant and easy-to-make Thai-inspired stir-fry with red pepper and carrot.
Thai Red Pepper and Carrot Stir-Fry
Ingredients:
1
Servings
  • 200
    g
     red pepper
  • 200
    g
     carrot
  • 200
    g
     celery
  • 2
    item
     potato
  • 2
    tbsp
     soy sauce
  • 1
    tbsp
     olive oil
  • 1
    clove
     garlic
Preparation Time: 10 minutes
Cooking Time: 15 minutes
Thai Red Pepper and Carrot Stir-Fry
Instructions:
  1. Wash and slice the red pepper, carrot, and celery into thin strips.
  2. Peel and dice the potatoes into small cubes.
  3. Heat olive oil in a pan over medium heat.
  4. Add garlic and sauté for 1 minute until fragrant.
  5. Add potatoes to the pan and cook for about 5 minutes until they start to soften.
  6. Add red pepper, carrot, and celery to the pan and stir-fry for another 5 minutes.
  7. Pour soy sauce over the vegetables and stir well to combine.
  8. Cook for an additional 3-5 minutes until all vegetables are tender.
  9. Serve warm.
Nutrition Per Serving 800 g Per 100g
Energy 298 kcal 37 kcal
Protein 6 g 0.8 g
Fibre 8 g 1.0 g
Salt 1.5 g 0.2 g
Sugar 6 g 0.8 g
Carbohydrates 50 g 6.3 g
Fat 8 g 1.0 g
  • 200
    g
     red pepper
  • 200
    g
     carrot
  • 200
    g
     celery
  • 2
    item
     potato
  • 2
    tbsp
     soy sauce
  • 1
    tbsp
     olive oil
  • 1
    clove
     garlic
1
Servings
0

Wash and slice the red pepper, carrot, and celery into thin strips.

Peel and dice the potatoes into small cubes.

Heat olive oil in a pan over medium heat.

Add garlic and sauté for 1 minute until fragrant.

Add potatoes to the pan and cook for about 5 minutes until they start to soften.

Add red pepper, carrot, and celery to the pan and stir-fry for another 5 minutes.

Pour soy sauce over the vegetables and stir well to combine.

Cook for an additional 3-5 minutes until all vegetables are tender.

Serve warm.

Contact About
Privacy Policy Terms of Service Sitemap