Ingredients:
50 grms bean sprouts
50 grms green bell pepper
50 grms red bell pepper
50 grms julienned cabbage
50 grms green asparagus
20 grms butter
1 tbsp Kikkoman sauce
1 tbsp Sake
Pinch of salt
Pinch of crushed black peppercorn
1 tbsp Cooking oil
20 grms Julienned carrots
Procedures:
Stir fry into teppanyaki table all vegetables season with Kikkoman, sake, salt, pepper and lastly in the butter.
Source:
Kusina Master
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