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Pan-fried vegetables

Pan-fried vegetables

Tasty and quick to prepare!

  • o vanata
  • a zucchini
  • 200 g cherry or plum tomatoes
  • a red onion
  • a red bell pepper
  • a yellow bell pepper
  • a clove of garlic
  • 3-4 fresh basil leaves
  • 100 ml extra virgin olive oil
  • salt and pepper

Servings: 4

Preparation time: less than 30 minutes

RECIPE PREPARATION Pan-fried vegetables:

Wash and dry the eggplant, zucchini and pepper. Cut into cubes of about 2 cm.

Peel an onion and cut it into juliennes.

Wash the tomatoes and cut them in half.

Heat the oil in a larger pan over medium heat and add the peeled garlic clove and onion. Fry until soft. Then add the peppers, after a few minutes the eggplant and after 5 minutes the zucchini.

Fry for a few minutes, then add the tomatoes and season with salt and pepper and simmer for a few more minutes.

Wash and dry 3-4 fresh basil leaves and decorate on a plate.

Good appetite!



How to prepare the recipe for white fish with vegetables, made in a pan?

The fish is washed, wiped with a paper towel and cut into strips. Put in a bowl and add lemon juice and spices, mix and set aside, but not more than 10 minutes. Lemon soaks the fish, so you don't have to leave much.

The vegetables are cleaned and cut into slices or strips, according to preference. Heat the oil in the pan, add the vegetables and fish and stir only the pan to stir from time to time. Do not use a spoon, because the fish is crushed. Leave on high heat for 10 minutes, until the fish is well penetrated. The vegetables remain slightly all-dente and retain their natural color and taste. A wok pan is good for this dish. In fact, nothing is fried, fish and vegetables leave their water and everything is prepared quickly. Add the tomatoes towards the end, cut in half and do not last more than 3 minutes, just enough to soften a little.

Serve hot or cold, it's just as good. You can use garlic and sprinkle with green parsley.

What can I say: it tastes great and it is worth trying this recipe. And it has very few calories. The taste will be absolutely divine!


How to make the BEST vegetables in the pan

With the right cooking techniques and fresh ingredients, you can make the tastiest meal that even vegetarians can enjoy.

First of all, you will need a big frying pan or a wok and a little patience. The outcome? A very healthy garnish, full of color and vitamins, according to the website www.chowhound.com.

Here's how to make the best pan-fried vegetables:

  • 3 cloves of garlic
  • fresh ginger
  • 200-300 g vegetables of all kinds: mushrooms, peas, peppers, asparagus, broccoli, carrots (whatever you find fresher in the fridge)
  • vegetable oil
  • salt
  • soy sauce

Step 1: Peel the garlic and ginger and chop them.

Photo: chowhound.com

Step 2: Wash and clean the vegetables and cut them into large pieces, taking into account the cooking time of each. For example, cut the carrots into smaller pieces to cook at the same time as the mushrooms, for example.

Photo: chowhound.com Photo: chowhound.com

Step 3: Put oil in the pan and set the sea on fire. Cook the garlic and ginger, then add the vegetables. Start with the largest peppers, broccoli, carrots. Add salt and pepper and mix.

Photo: chowhound.com

Step 4: When the garlic takes on a golden hue, add the other smaller vegetables. Add more salt and stir from time to time. Do not cover the pan.

Photo: chowhound.com Photo: chowhound.com

Step 5: Add a few tablespoons of soy sauce and white wine. Mix.

Photo: chowhound.com

Serve with rice or as a garnish for meat.

Photo: chowhound.com


Prepare hummus. Drain the canned chickpeas, rinse well with cold water and boil in water until covered. It is left alone until it is well heated and can be cared for. Then drain and process with a blender until it turns into a paste. Adjust the creaminess of the paste and with a little water from which it boiled.

Mix the chickpea paste with 1-2 grated garlic cloves, a little sunflower oil, lemon juice and sesame paste. All these ingredients are put to taste. Season with salt and pepper and sprinkle black and white sesame seeds on top.

Cooked vegetables. Wash the peppers and zucchini well and cut into approximately equal strips. Pull the vegetable strips in the pan greased with a little oil. Add a clove of crushed garlic for extra flavor. At the end, season with salt and pepper. Hummus is served with vegetables.


How to make the BEST vegetables in the pan

With the right cooking techniques and fresh ingredients, you can make the tastiest meal that even vegetarians can enjoy.

First of all, you will need a big frying pan or a wok and a little patience. The outcome? A very healthy garnish, full of color and vitamins, according to the website www.chowhound.com.

Here's how to make the best pan-fried vegetables:

  • 3 cloves of garlic
  • fresh ginger
  • 200-300 g vegetables of all kinds: mushrooms, peas, peppers, asparagus, broccoli, carrots (whatever you find fresher in the fridge)
  • vegetable oil
  • salt
  • soy sauce

Step 1: Peel the garlic and ginger and chop them.

Photo: chowhound.com

Step 2: Wash and clean the vegetables and cut them into large pieces, taking into account the cooking time of each. For example, cut the carrots into smaller pieces to cook at the same time as the mushrooms, for example.

Photo: chowhound.com Photo: chowhound.com

Step 3: Put oil in the pan and set the sea on fire. Cook the garlic and ginger, then add the vegetables. Start with the largest peppers, broccoli, carrots. Add salt and pepper and mix.

Photo: chowhound.com

Step 4: When the garlic takes on a golden hue, add the other smaller vegetables. Add more salt and stir from time to time. Do not cover the pan.

Photo: chowhound.com Photo: chowhound.com

Step 5: Add a few tablespoons of soy sauce and white wine. Mix.

Photo: chowhound.com

Serve with rice or as a garnish for meat.

Photo: chowhound.com


Pan-fried salmon

Cooked salmon with vegetables is very easy to cook. Thus, in just a few minutes you will be able to enjoy a delicious and healthy dinner, prepared at home.

I used for the recipe salmon medallions (rounds), about 250 g each piece. The recipe can be made in the same way with salmon fillets. You can find thawed salmon in supermarkets, but you can also prepare the recipe with frozen salmon.

Ingredients

1 tablespoon olive oil

salt, pepper, basil (optional)

1 tablespoon olive oil

Method of preparation

  • Wash the salmon medallions well. Check for salmon bones and scales. It happens to find a few more! Remove them so as not to cause discomfort when serving the fish.
  • After cleaning them, place the salmon medallions on an absorbent paper napkin. Buffer well to water it on both sides.
  • Season the medallions with salt, pepper, basil, parsley, rosemary and chilli. You can remove from these spices or add others, depending on taste.
  • Heat the butter and oil in a pan.
  • Add whole garlic cloves to the pan. Garlic is used only to flavor the butter and oil in which the salmon will be fried.
  • Put the salmon medallions in the pan. Let them fry over medium heat for about 5 minutes. Leave the garlic in the pan for 1 minute, then remove it with a spatula. Do not let the garlic fry too much because it will give a bitter taste.
  • When the salmon has browned well on one side, forming a crust, turn it carefully on the other side. The salmon is quite fragile, use a spatula to prevent it from breaking. Let the salmon fry on this side for about 5 minutes. If you don't like it very fried, then you can leave it in the pan for less time.
  • After the salmon medallions have browned on both sides, take them out of the pan on a plate. There is no need to take them out on the absorbent napkin, because they do not retain much fat. If you still want to, you can do it.
  • In the meantime, take care of the vegetables! Heat the butter and olive oil in a pan. Add the frozen vegetables (after standing at room temperature for a few minutes) and let them cook over low heat.
  • After about 5 minutes, the vegetables will leave the water. Turn up the heat and leave them until the water drops completely. Do not cover the pan, otherwise the vegetables will suffocate. When the water has dropped, add salt and pepper to the vegetables. Let them fry lightly for another two minutes, then turn off the heat.
  • Place the salmon medallion with vegetables on a plate! Serve them hot!

How to make the best vegetables in the pan

With the right cooking techniques and fresh ingredients, you can make the tastiest meal that vegetarians can enjoy.

You need a big frying pan or a wok and a little patience. The outcome? A very healthy garnish, full of color and vitamins.

Ingredient:

  • 3 cloves of garlic
  • fresh ginger
  • 200-300g vegetables of all kinds: mushrooms, peas, peppers, asparagus, broccoli, carrots - anything you find fresh on the market
  • vegetable oil
  • salt
  • S.O.S

Method of preparation:
Step 1: Peel the garlic and ginger and chop them.

Step 2: Wash and clean the vegetables and cut them into large pieces, taking into account the cooking time of each. For example, cut the carrots into smaller pieces to cook at the same time as the mushrooms, for example.

Step 3: Put oil in the pan and set the sea on fire. Cook the garlic and ginger, then add the vegetables. Start with the largest - peppers, broccoli, carrots.
Add salt and pepper and mix.

Step 4: When the garlic takes on a golden hue, add the other smaller vegetables. Add more salt and stir from time to time. Do not cover the pan.

Step 5: Add a few tablespoons of soy sauce and white wine. Mix.

Serve with rice or as a garnish for meat.

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  • 3 tablespoons coconut oil
  • 200 g green beans, pods
  • 3-4 cm ginger
  • 1 teaspoon turmeric
  • 300 g mushrooms
  • 1/2 tablespoon butter
  • 1/2 teaspoon garlic powder
  • 1 medium-sized fish.

First prepare the vegetables and fillet the fish, along.

Fry the green beans in a tablespoon of coconut oil. Add the turmeric and ginger and mix well until soft, it will be ready in about 7-8 minutes.

Then fry the mushrooms. Towards the end, add a little butter and garlic powder. You know they are ready when they are nicely browned, it takes about 5-6 minutes.

Keep the vegetables warm and then fry the fish. Add a tablespoon of coconut oil to the hot pan. Put the fish down with the skin and leave it on the fire for 1-2 minutes, until it is slightly fried. Then place the pan under the grill and leave it until the fish is browned. It will be ready in about 5-6 minutes.


  • 3 tablespoons coconut oil
  • 200 g green beans, pods
  • 3-4 cm ginger
  • 1 teaspoon turmeric
  • 300 g mushrooms
  • 1/2 tablespoon butter
  • 1/2 teaspoon garlic powder
  • 1 medium-sized fish.

First prepare the vegetables and fillet the fish, along.

Fry the green beans in a tablespoon of coconut oil. Add the turmeric and ginger and mix well until soft, it will be ready in about 7-8 minutes.

Then fry the mushrooms. Towards the end, add a little butter and garlic powder. You know they are ready when they are nicely browned, it takes about 5-6 minutes.

Keep the vegetables warm and then fry the fish. Add a tablespoon of coconut oil to the hot pan. Put the fish down with the skin and leave it on the fire for 1-2 minutes, until it is slightly fried. Then place the pan under the grill and leave it until the fish is browned. It will be ready in about 5-6 minutes.


Pan-fried vegetables - Recipes

Ingredient:

  • 1 pack Thai FROSTA vegetable mixture
  • Dough:
  • (5g) 1 teaspoon of yeast to the sachet
  • 220ml lukewarm water
  • 250g flour of any type
  • 130g potato starch
  • 5 tablespoons sugar
  • 2 teaspoons baking powder
  • S.O.S :
  • 100ml soy sauce
  • 2 garlic cloves
  • 1cm ginger root
  • 1 red chilli (pepperoni)
  • & frac12 chives link
  • & frac12 teaspoon of sesame seeds

Mix the flour with the potato starch, yeast and sugar

Pour water into the mixer bowl

Add the flour mixture and mix until smooth.

Cover with a towel and leave for 30 minutes in a warm place

Dissolve baking powder & icircn 2 tablespoons water and pour over dough. Mix with the mixture until it is homogeneous. Cover with a towel and leave for 15 minutes.

Roll out the dough and divide into 12 equal pieces. Rolls in the shape of a ring with a diameter of 10 cm (best weighing, about 45g each)

Cook the Thai vegetable mix and let it cool.

Put a tablespoon of the vegetable mix in each ring and form the rolls.

Put the rolls & icircn h & acircrtie for muffins

Grease the edge of a bamboo basket with oil. Pour water into a wok and place the basket on top. Be careful that the water does not touch the edge of the basket.

Arrange the meatballs not too close to each other and steam the covered basket.

About us

FRoSTA offers a lot of recipes for a quick and tasty dinner. You will find fish sticks, pan-fried vegetables, semi-finished products, burgers and chicken products. You can choose from several dishes: fish, meat and vegetarian products. According to the 100% natural taste policy, we do not use food additives on frozen products. We protect the seas and oceans, so our fish come from nurseries, which hold the MSC certificate of sustainability. FRoSTA. No tricks. No secrets.


What we need for the recipe for Sauteed meat with fried vegetables

Put the crushed garlic in the pan with the side of the knife, uncut and a few slices of hot pepper (optional). Leave it in the pan, stirring constantly, for 3 minutes, until the garlic is caramelized. Remove and discard the garlic and hot pepper, so that it does not become bitter, then add the meat, cut into thin strands (about 3-4 cm long and 1-1.5 cm wide).

Stir quickly for 4-5 minutes to penetrate all sides. If you have a wok, it's great for this food.

Now add the vegetables, cut into approximately equal sticks. They do not have to be extremely thin. And length: as long as it is put in the mouth, not excessively long (3-4 cm).

You can use any kind of vegetables you have in the house: pumpkin, eggplant, leeks, corn, peas, beans, bell peppers, moscow, broccoli, cauliflower, mushrooms, fennel, etc.

Quickly cook together for another 3 minutes, then add the wine or lemon juice and salt. Saute in the pan together for about 2-3 minutes.

Turn off the heat and cover with a lid. Leave for 5 minutes, then serve, with chopped greens on top (parsley, dill, basil-as desired).

Prepare a salad and dinner ready. & # 128578

Have some slices of toast or toast or bread in the pan ready & see the recipe here.