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Summer Vegetables and Shirasu Japanese-style Peperoncino

Стоимость $8, сохранить $12

Источник: Recommended by CookPal

  • 20 Min
  • 1 Порции
  • $8

ИНГРЕДИЕНТЫ

  • Pasta

    • 🍝 100g spaghetti (1.6mm)

  • Seafood

    • 20g dried shirasu

  • Vegetables

    • 🍆 1 eggplant (80g)
    • 🥒 50g zucchini (1/3 piece)

  • Seasoning

    • 🧄 1 clove garlic
    • 1.5 tbsp olive oil
    • Pinch of sliced chili
    • 1 tbsp soy sauce
    • 🧂 Pinch of salt and pepper

  • Liquid

    • 💧 400cc water

ШАГИ

1

Cut the eggplant and zucchini into half-moon slices (5mm thick). Crush the garlic with the flat side of a knife and peel the skin.

2

Heat 1 tbsp olive oil and garlic in a pan over low heat until fragrant. Add chili, eggplant, and zucchini, and stir-fry over medium heat until coated with oil.

3

Add water and mix briefly. Break the spaghetti in half and add to the pan. Cover and simmer over low heat, stirring occasionally, for the time indicated on the pasta package.

4

Remove the lid and cook over medium heat to evaporate excess water. Add shirasu, soy sauce, salt, pepper, and the remaining 0.5 tbsp olive oil. Mix well.

ПИТАТЕЛЬНЫЕ ВЕЩЕСТВА

На 1 порцию

🔥

450

Калории

  • 15g
    Белок
  • 60g
    Углеводы
  • 15g
    Жиры

💡 Советы

Use fresh summer vegetables for the best flavor.You can substitute shirasu with other small seafood like anchovies.This dish is perfect for a quick one-pan meal with minimal cleanup.

⚠️ Меры предосторожности

Этот рецепт предназначен только для вдохновения. Конкретное применение должно быть адаптировано согласно индивидуальным особенностям.